Shrimps From the Sea

By Pierre Millour

  • 60ml The Botanist
  • 20ml Homemade Malty Pear and  Flowering Currant Syrup
  • 20ml Lime Juice
  • 3 drops of Mushroom Umami Bitter
  • One Egg white Whisked


Mix together and serve with Tubular Seaweed sprinkled with pepper

Using Tubular seaweed foraged from the shores of Lochindaal. Mushroom Umami courtesy of Mark Williams of Galloway Wild Foods.

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