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20 ml Lime juice 1 Egg 30 ml Lemon juice 10 seeds Coriander 5-6 Raspberries Juice of 3 Beets 20 ml Simple syrup Ice cubes

Separate the egg, reserving the yolk for another use. Place the egg white and remaining ingredients in a cocktail shaker, add some ice, and shake vigorously for a few seconds. Remove ice and shake again. Strain and serve in a champagne cup. Garnish with a sprig of rosemary.

Created by Julie Bélanger Cateysson, Montreal finalist, Made with Love 2017.

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