Gin Bothy Amaretto — 50 ml
Freshly Squeezed Lemon Juice — 25 ml
Sugar Syrup — 15 ml
Egg White — Half an egg’s worth
Honeycomb

Method
Pour the Amaretto into a shaker with the lemon juice, sugar syrup and ice.
Strain through a hawthorn strainer into a coupette glass.
Add the egg white to the shaker and dry shake.
Double strain to remove the bubbles and grate honeycomb on top.