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| What You Need: |
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1 egg white
1˝ teaspoons superfine sugar
A dash of heavy cream
4 ounces Pernod
3 to 4 ice cubes
A 6-ounce wine glass, chilled
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| How To Cook: |
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1. Combine the egg white and sugar in a mixing glass, and stir with a bar spoon to dissolve the sugar. Add the heavy cream, Pernod and ice cubes.
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2. Place a shaker on top of the mixing glass and, grasping them firmly together with both hands, shake vigorously 8 or 10 times.
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3. Remove the shaker, place a strainer on top of the glass, and pour into a wine glass.
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