Carpe Gustum at The Connaught
Cocktail created by Aurel Istrate at The Connaught in Mayfair, London.
35ml Black Cow Vodka
15ml vanilla syrup
15ml yuzu juice
1 dash lemon bitters
1 egg white
Shake all ingredients together and double strain into a chilled martini glass. Garnish with a vanilla pod.
Aurel said: 'A very good friend of mine introduced me to Black Cow and when I tasted it, I fell in love with it. It's crystal clear, smooth and elegant with a creamy finish. The inspiration for this cocktail comes from a dessert by Nicolas Rouzaud, the Executive Pastry Chef at The Connaught. His 'Honey and Pear' is one of the best desserts I have tried.'