- For the blueberry syrup:
- 4 T sugar
- ½ cup water
- 200 g frozen blueberries
- For the cocktail:
- 4 T fridge-cold free-range egg white
- ¼ cup blueberry syrup
- 1 T honey
- 1 lime, juiced
- 2 T Calvados
- 1 T tequila
To make the blueberry syrup, simmer all the ingredients until reduced and slightly thickened, about 10 minutes, mashing the berries. Cool and strain.
Shake the egg white with a few blocks of ice in a shaker. Add the remaining ingredients and shake again. Strain into a chilled glass and allow the foam to settle before serving.
Cook's note: Apple brandy, tequila and blueberries make a heady combination that looks as gorgeous as it tastes.
Why add egg whites? If you want to make a rich, silky cocktail with a foam cap, egg whites are your best friend (you could also experiment with aquafaba, see our gin cloud recipe). Egg whites won’t affect the smell or aroma of your drink, but have a big impact on texture.