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
Glassware
CollinsPreparation
*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.
this recipe?