This delicious mocktail is the entry from Charley Noble restaurant for Cocktail Wellington 2018.
- Sarsaparilla Syrup 30mL
- Raspberries x 5 or so
- Lemon Juice 20mL
- Egg White from one egg
- Meringue & Lemon Zest to garnish (optional)
In a mixing glass crush the raspberries, add our Sarsaparilla syrup and lemon juice, add ice, add egg white, shake very well and garnish with meringue, lemon zest, dehydrated citrus.
Used in this recipe
Our sarsaparilla is made in the style of a classic root beer. We use real sarsaparilla root, star anise and juniper berries for floral and licorice notes, ginger for spice and caramelised sugar and molasses for the smoky sweetness. Try it with a wedge of lime or dark spirits.
You might like to make your syrup a bit fancy by turning it into a Soda Kit – check it out here.