Sabot
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Lemon zest twist
- ABV: 16%
Ingredients
- Rutte Dry Gin — 1½ oz (45 ml)
- De Kuyper Triple Sec (40%) — ¾ oz (22.5 ml)
- Lemon juice (freshly squeezed) — ¾ oz (22.5 ml)
- Sugar syrup — ⅓ oz (10 ml)
- Pasteurised egg white — ½ oz (15 ml)
- Brut Champagne — ¾ oz (22.5 ml)
How to make it
- SHAKE first 5 ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) and fine strain into chilled glass.
- TOP with champagne.
A cocktail with gin and champagne.
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