Smack my birch up

White pine Armagnac brandy*, birch syrup*, lemon juice, egg white, mint, Lavender Hive Bubbles by Nico de Soto

Ingredients

25mL - Egg white

25mL - Lemon juice

6 mint leaves

Hive Bubbles Lavender Topping

*For the white pine Armagnac brandy (50mL)

1 bottle of white Armagnac brandy

130g - Pine Bark

*For the birch syrup (20mL)

1L - Birch Water

½ vanilla bean

3 drops of patchouli

Collins

*White Armagnac brandy with pine
Cook the bottle of Armagnac and the pine bark for 30 minutes at 60°.

*Birch syrup
Mix the birch water, vanilla bean and patchouli. Leave to stand for 48 hours.

Mix it all together.

Want to make
this recipe?

Shop