Fizz de Provence

1 oz Genever, Bols
1 oz Gin, Hendrick's
34 oz Elderflower liqueur, St. Germain
12 oz Crème Yvette
34 oz Meyer lemon juice
14 oz Lime juice
5 ds Peychaud's Bitters
1 oz Heavy whipping cream
1   Egg white
2 spg Rosemary
2 spg Thyme
2 oz Club soda
Take 1 sprig of thyme and rosemary--remove leaves from the stems, express and place leaves in the bottom of your mixing glass. Add liquors, egg white, cream, and 2 dashes of bitters. Dry shake. Add ice and lemon & lime juice, and shake till chilled. Double strain into a rastal style tall goblet. Let sit for 15 seconds to build the meringue; add club to fill to the lip, garnish with 1 sprig each of thyme and rosemary, and top with three dashes of bitters
Like most fizzes, it's easiest to drink with a cocktail straw
2011 Kindred Cocktails
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