- 1½ ounces Belle Isle Moonshine
- ¾ ounce lavender simple syrup
- ¾ ounce Carpano Bianco Vermouth
- ½ ounce fresh-squeezed lemon juice
- 1 egg white
Carefully separate egg white into a shaker tin and add the rest of the ingredients. Seal your tin and give it a good dry shake (without ice). Once everything is nicely frothed add ice and proceed to your wet shake (with ice). Shake until the tin is nice and cold and strain into a chilled coupe. Garnish with a fresh lavender bud.