JULIETTE

INGREDIENTS

• 4 cl London n°3 gin
• 4 leaves fresh lemon verbena
• 6 cl grapefruit oleo saccharum*
• Top off with Blanche de Bruges

GARNISH

• A sprig of fresh lemon verbena

INSTRUCTIONS

1. Fill the cocktail glass with ice cubes.
2. Pour 4 cl gin into a cocktail shaker and add 6 cl of your homemade oleo saccharum*.
3. Throw 4 leaves of fresh lemon verbena into the cocktail shaker and shake.
4. Strain the cocktail above the glass.
5. Top the cocktail off with Blanche de Bruges. Topping from a height creates
   an extra foam head.
6. Garnish the cocktail with a few sprigs of fresh lemon verbena.

*Extra: Oleo saccharum

1. Lay the peel of a few grapefruits in a low plate. Do not use the white bits as this will
   give a bitter taste.
2. Sprinkle a fi ne layer of sugar over the fruit peels and let it rest. The idea is that the
   oils will be released by the sugar. This adds an extra fl avour to the grapefruit syrup.
3. Then add the juice of the grapefruits from which you have already removed the peel.
4. Stir the mixture well and sieve the syrup.