Reykjavík Summit

Creator Ásgeir Már Björnsson

  • 4.5 cl bourbon (Ideally Buffalo Trace but Jim Beam is fine)
  • 1.5 cl Birkir snaps
  • 1.5 cl Sugar syrup (1.5 part sugar to 1 part water)
  • 3 cl Fresh lemon juice
  • 2 cl Champagne
  • Egg white
  • 2-3 sprey Black Lapsang Souchong tea

All ingredients, apart from champagne and tea, added into a shaker and shaken vigorously without ice. Add ice and shake again. Double strain into a cold cocktail glass which has been sprayed inside and out with the tea and top up with champagne. Garnish with orange peel.