 | Elephant’s Memory1 drink Kelly Dallas of Solbar; Event - Wizards of Elixirs 2018 (People's Choice Vodka Award) |
| • | 1 1/4 oz. Charbay Meyer Lemon Vodka |
| • | 1/2 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed |
| • | 1 oz. El Silencia Mezcal |
| • | 1 1/4 oz. lemon juice |
| • | 1/4 oz. egg white |
| • | 3/4 oz. turmeric/ginger elixir |
| • | Activated charcoal |
| • | Angostura bitters |
| Method: | |
| Combine all ingredients (except for activated charcoal and Angostura bitters) in a Boston shaker and dry shake to emulsify the egg whites. Add ice to shaker and shake hard. Double strain into a coupe glass and sprinkle a small amount of activated charcoal on top. Dot the surface with a bit of Angostura bitters and run a thin straw (made from corn!) through the bitters into the black for an artistic garnish. | |