cocktail photo figure capture

Maite Lasoie

The Perfect Serve Agency

Wetteren, Belgium

Method

30 ml Black label 40% 10 ml Talisker Storm 45, 7% 10 ml Pommeau 17% 30ml Lemon Juice 20ml Ultrasonic smoked Nettle syrup* 10-15ml Egg white Top With smoked Fizz Black tea with red fruits Methode for the syrup: 250g Sugar on 250ml Water on 50g fresh picked and dyed Nettle combine water and sugar until dissolved. Pour it on the nettle and add 15-20g Burned wood chips. 3hours on ultrsone on 65°C Methode for the drink: combine everything instead fizz tea Double shake and strain/top

Garnish

Fresh Nettle leave

Glassware

Highball