Recipe by Thibaut Idenn and Pierre Jean Arpurt from Institut Paul Bocuse – National winner Dilmah Real High Tea Challenge France
40ml Cordial syrup Elderflower
50ml Dilmah Sencha Lemongrass & Peppermint
20ml Rhubarb juice
5ml Sugar syrup
1 nos. White Egg
Mix all the ingredients together.
Add the Perrier.
Serve in a Tumbler on the rocks.