Beara 100

Beara 100

  • 1½ measures of Beara Ocean Gin
  • ½ measure of lemon juice
  • 1 measure cardamon syrup with seaweed and lemon grass tea
  • 1 egg white
  • Prosecco to top up

Shake first four ingredients with ice.

Strain into a Champagne flute.

Top up with Prosecco.

Garnish with a lemon twist.

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