The Blushing Bronco at HIX

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Created by Black Cow Ambassador, Dustin MacMillan.

50ml Black Cow Vodka
20ml bergamot purée 
15ml rhubarb syrup
White of one egg
Rooibos tea leaves, to garnish

Pour all ingredients into cocktail shaker, shake without ice for 5 seconds to build up a nice base of froth. Add ice and shake again for a a few more seconds. Strain into a hi-ball glass, add ice and garnish.

Jemma Moran