15ml Dry vermouth

15ml Pommeau de Normandy

10ml Gentian

3ml Rosemary syrup (2:1)

*Meringue ingredients (per sheet – serves 20):

60g Egg whites

100g Sugar

1ml Peppermint oil (food grade)

Blue matcha powder

Nude pony glass

Mixing glass

Stirrer

Ice cubes

Beat the egg whites to soft peaks (5 minutes).

Beat in the sugar until dissolved (5 minutes).

Fold in the peppermint oil.

Spread thinly on parchment paper.

Dust with the matcha powder, then bake for 2 hours at 80 °C.

Store in a dry, room temperature Tupperware.