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, Grand Winner MADE WITH LOVE National Finals 2017-2018.
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.