Prepare the sherbet*. Separate the egg, reserving the yolk for another use. Place 60 ml of sherbet, the egg white and the remaining ingredients in a cocktail shaker. Add some ice and shake vigorously for a few seconds. Strain and serve in a champagne cup. Garnish with a slice of clementine and a sage leaf.
*Clementine-sage sherbet: Place water, sugar, clementines (cut in pieces), sage leaves, cloves and the cinammon stick in a saucepan and bring to a boil. Cook until the clementines break down. Cool.
Created by Isaac Bédard, winner of the Public’s Choice award and mocktail contest, Montreal finals, Made with Love 2017.
In the last decade or so, practitioners of a new profession have been stirring things up on the bar scene. Mixologists use artisty and science to create interesting and original beverages.