1 oz fresh lemon juice
1 oz rhubarb simple syrup
0.5 oz strawberry puree
0.5 oz French rosé aperitif
1 egg white (or equivalent)
Garnish: strawberry powder, rhubarb ribbon
Combine all ingredients in your cocktail shaker without ice (making sure you have a nice seal), then vigorously dry shake to incorporate the egg whites and create a froth. Then, add a large cube to the shaker and shake vigorously to chill. Double strain into a rocks glass over a single large cube and garnish with freeze dried strawberry powder and a rhubarb ribbon.
