Ingredients

Step 1

In a Boston glass (glass side of a shaker), add Brandy, Botrytis Riesling, lemon juice and egg white.

Step 2

Add ice and shake hard for 10-15 seconds to develop a foam consistency. Pour into an ice filled short glass.

Step 3

Drizzle the red wine over the top to create a layered effect. Finally garnish with a lemon wedge and an orchid.

Recipe by:

Andrew McDowell
Crown & Sceptre Hotel

Instructions

60mls St Agnes XO ‘7 Star’ Brandy

30mls Primo Estate Joseph ‘La magia’ Botrytis Riesling (or similar)

30mls Barossa Valley Rusden Driftsand Grenache/Shiraz (enjoy the rest with your friends while you’re busy shaking)

30mls fresh lemon juice

1/2 one fresh free-range egg white