Melon Baller Sour

Ingredients

Merlet Crème de Melon, cantaloupe liqueur	30 ml - 1 ½ oz
Fresh lime juice	20 ml - 1 oz
London Dry Gin	10 ml - ½ oz
Simple syrup	10 ml - ½ oz
Egg white	1

Method

Measure ingredients into shaker tin, then cap shaker. Dry Shake to thoroughly whip and aerate the cocktail, then uncap shaker. Add ice to shaker tin, then recap shaker and shake to properly chill, dilute, and further aerate the cocktail. Uncap shaker, and strain into a frozen glass. Garnish with 5-7 drops of angostura bitters dropped onto the egg white foam “head,” and swirl into the foam.