Instructions

1. Place egg white in a cocktail shaker and shake vigorously until foamy. Add remaining ingredients except espresso powder. Shake vigorously and strain into a chilled white wine glass. Top with a pinch of espresso powder and serve immediately.
2. To make CHARRED AND CLOVE ORANGE SYRUP: Cut oranges in half and barbecue until golden. Muddle grilled oranges in a large container to release the juices. Strain into a 4 cup (1 L) glass container and add 4 cups (1 L) 60/40 sugar water after straining. Stir in 10 cloves, cover and refrigerate for 24 hours. Strain again and refrigerate. Can be stored in the refrigerator up to 1 month.