Two-Lipped Tulip

A sweet dessert cocktail, that has a smooth fruity and creamy flavour with a floral nose. This drink tastes like a fresh scoop of strawberry ice-cream with lashings of caramel, with aromas and an aftertaste of summer floristry. Flavour Notes: Strawberry Ice-Cream, Caramel, Roses

Ingredients

• 2oz Salted Caramel Liqueur
• 1oz Strawberry Liqueur (Strawberry Vok Recommended)
• 0.5oz Grenadine
• 0.5oz Simple Syrup
• 2-4 Dashes Peychauds Bitters
• 1 Egg White
• Rose Petal Garnish (Optional)

Steps

1. Add caramel and strawberry liqueur, egg white and simple syrup to your shaker (Boston-style shaker recommended) and dry shake until egg white is foamy and emulsified.
2. Open shaker, and add grenadine and a generous scoop of ice. Shake again for 10-15 seconds to chill thoroughly.
3. Strain into a chilled Nicanora glass.
4. Dash bitters into the foam of the drink (dashing horizontally can help the bitters sit in the foam without mixing into the drink, which can aid the seperate to shine separately, creating a more complex flavour sensation).
5. Gently rest the optional rose petal atop the foam, and serve.