Spiced Winter

Ingredients

• 20ml MONIN Gingerbread syrup
  
• 50ml London dry gin
• 30ml fresh lemon juice
• Salted caramel espuma

Garnish: grated tonkabean

Method

• Prepare the espuma: Combine milk, salted caramel and 2 egg whites. Pour into Isi siphon. Add 2 Co2 cartridges. Store in a cold place until ready to use.
• Shake all ingredients with ice cubes in a shaker.
• Strain into glass.
• Spray the espuma on top of the cocktail and garnish with tonkabean rub.