Definitely getting back to normal after the flood, should finally be able to start recording content again this week! Thanks everyone again for all the kind messages, I’ll have some time soon to go through my inbox properly.

Autumn is a nostalgic time of year for me for some reason. Because of this I found myself going through lots of recipes I saved back in the “Lockdown Drinksagram” era, where I was finally convinced to start posting content here. I came across this one from moodymixologist that I never got round to making, probably because I was too busy at the time trying to copy her and a few others black background aesthetic.

The way she did it was a lot more elegant and restrained on the foam side. But at the moment I feel like a bit of an agent of chaos and went all out on the foam and the skeleton leaf.

This drink was a real treat, never had anything quite like it before but it really worked.

30ml Peychaud’s bitters
15ml Absinthe
30ml Simple syrup
Egg white or alternative foamer, I bought mixed egg sized so I reckon I put a slightly too large egg white in for this video. I would re-record but I’ve been VERY busy mopping
15ml Lime juice
15ml Lemon juice
Skeleton leaf garnish

The original recipe calls or a blueberry leaf instead of the skeleton leaf and for the following method: Add the first five ingredients to a shaker, fill 3/4 with ice and shake until chilled. Remove the ice, add the egg white, and shake vigorously for about 30 seconds to build the foam. Strain the liquid into a Collins glass and slowly top with champagne.

30ml Peychaud’s bitters
15ml Absinthe
30ml Simple syrup
Egg white or alternative foamer
15ml Lime juice
15ml Lemon juice
Skeleton leaf garnish

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