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Queen Of Hearts
Bombay Sapphire, Edmond Briotette Crème de Cacao Blanc (white chocolate liqueur) & Bottlegreen Raspberry Cordial, bound together with pasteurised egg whites to create a velvety texture & balanced with Peychaud’s Bitters. A pudding in a glass.
UNITS OF ALCOHOL 1.4
KCAL 120
ALCOHOL VOLUME 14%
COCKTAIL FLAVOUR PROFILE
![ingredients ingredients](https://d1y79tpeaemgj5.cloudfront.net/wp-content/uploads/2020/04/01093652/ingredients-812-x-609.jpg)
Ingredients
- 25ml Bombay Sapphire
- 15ml Edmond Briotette Crème de Cacao Blanc (white chocolate liqueur)
- 15ml Bottlegreen Raspberry Cordial
- 15ml pasteurised liquid egg whites
- 3 small dashes Peychaud’s Bitters
![glassware and barware glassware and barware](https://d1y79tpeaemgj5.cloudfront.net/wp-content/uploads/2020/04/01093738/glassware-and-barware-812-x-609.jpg)
Glassware & Barware
- Nick & Nora glass –frozen or at least well chilled
- Boston shaker
- Hawthorne strainer
- Measuring device
- Skewer
Method
![stir creativity stir creativity](https://d1y79tpeaemgj5.cloudfront.net/wp-content/uploads/2020/03/26112914/stir-creativity.png)
Step
1
Shake all ingredients (except bitters) really well with cubed ice
Step
2
Using a Hawthorne strainer, strain the liquid into the small part of the cocktail shaker
Step
3
Discard ice from the large part of the shaker & shake well – this is ‘wet & dry’ shaking
Step
4
Pour the cocktail into a chilled Nick & Nora glass
STEP
5
Add 3 drops of Peychaud’s Bitters in a line on top of the formed foam then carefully pass a skewer directly through the dots to make 3 heart shapes
![bartenders top tips bartenders top tips](https://d1y79tpeaemgj5.cloudfront.net/wp-content/uploads/2020/04/01093441/bartenders-top-tips-812-x-609.jpg)
Bartender top tips
Have you ever been into a bar and seen a bartender shaking a cocktail, but not heard any noise? They were probably “wet & dry shaking” – this means that you shake a cocktail first with cubed ice and then again without any ice.
Why would you do that, I hear you ask? Well, ultimately it provides a cocktail with an amplified, foamier texture which feels luxurious on the palate.
If you’re looking for an alternative to pasteurised egg white, look no further than the leftover water from a tin of chickpeas! It sounds a little bizarre, but it provides the same texture without any added flavour.
![cocktail individual learn from the experts cocktail individual learn from the experts](https://d1y79tpeaemgj5.cloudfront.net/wp-content/uploads/2020/04/07125711/cocktail-individual-learn-from-the-experts-cropped.jpg)