0.75 oz / 20 ml 'Roast Almond' Belvedere Pure
0.75 oz / 20 ml Lemon Juice
0.5 oz / 15 ml White Peach Skin Oleo*
2.75 oz / 80 ml Champagne
Shake the first three ingredients and strain into wine glass. Top with champagne and garnish with drops of lemon oil.
*For roast almond Belvedere – combine 100g roast almond and 700ml Belvedere in a sealed bag, place inside the chamber of iSi cream whipper and charge with 2 x N02 bulbs. Leave to sit for 10 minutes and discharge and strain.
*For white peach skin oleo – combine peels of twelve white peaches with equal weight sugar in a container, cover and leave overnight.
* For lemon oil – steep the peels of twelve lemons in 200ml olive oil for one week.