15 mL pasteurized egg white (or 1/2 egg white) *
20 mL of lemon juice
20 mL sugar syrup **
60 mL of Moscatel de Setúbal
Shake all ingredients without ice. Shake vigorously for five seconds. Add ice and continue shaking until the shaker is chilled. Strain into a low glass with ice and finish with a twisted lemon peel.
* Vegan option: exchange egg white for canned chickpea (aquafaba) cooking water.
** To make sugar syrup just mix the same measure of sugar with water in a pan. Stir the sugar with water over high heat until you see the translucent liquid. Then leave on low heat without stirring for another five minutes
por Anne Adler