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Burnt Fool
- Difficulty
Easy
By Matt Whiley
Published 2017
This recipe was inspired by finding some rhubarb curd in the chef’s fridge at One Leicester Street and wanting to recreate the flavours in a cocktail.
Ingredients
50 ml 1¾ fl oz 20 ml
Method
Pour the gin into a small highball glass and add the rhubarb curd, lemon juice, egg white and top up with soda water. Garnish with a pinch of dehydrated brown butter.
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