Jason Clark's Kissed By Marilyn

Jason Clark represented New Zealand at the World Class Bartender of the Year final, 2013.
  • 50ml Tanqueray No. Ten
  • 20ml lemon juice
  • 20ml fresh range egg white
  • 20ml Manuka honey with Johnnie Walker Gold Label Reserve syrup
  • 5 drops Bittermens grapefruit bitters

Combine all the ingredients in a shaker using a stick blender. Hard shake with large hand cut ice. Pour into a chilled crystal martini glass.

Garnish with crumbled ‘stardust’ meringue and salted Johnnie Walker Gold Label Reserve toffee crystals on top. Serve with saffron salted popcorn.

Recipe courtesy of: Jason Clark, Midnight Bell, Auckland. Jason Clark represented New Zealand at the World Class Bartender of the Year final, 2013.

Note: Contains 27 grams of alcohol per serve

The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients that define the 'must have' fine drinking experience in their city, along with providing insider knowledge on the most stylish & sophisticated locations to stay, shop & dine nearby.

Discover more at definitivedrinkingguide.com

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