Green Grass Sour
1.25 oz / 35 ml Belvedere Pure
0.75 oz / 25 ml Green Apple Juice
0.5 oz / 15 ml Forest Honey Water
0.25 oz / 10 ml Fino Sherry
3 Dash Absinthe
0.75 oz / 25 ml Egg White
Dry shake then wet shake all ingredients with cubed ice. Fine strain into chilled coupette and dust to garnish. Garnish with beetroot powder and fennel pollen.
*For green apple juice - press three granny smith apples into a container with 1 teaspoon ascorbic acid.
*For forest honey water – combine one part wild honey and one part warm water.