Fizz de Provence (Nico de Soto)

1 23 oz Dry vermouth, Noilly Prat
23 oz Lemon juice
23 oz Simple syrup (shallot syrup--see Notes)
1   Egg white
2 t Olive juice (brine from jar of green olives)
12 t Vinegar (white-wine vinegar)
2 oz Soda water (to top)
1 twst Lemon peel (expressed and discarded)
Dry shake; shake; double strain into empty collins or highball. Top with soda, express lemon peel.
For shallot syrup: toast 25g finely chopped shallot in dry pan. Add to saucepan with 125ml rich simple syrup. Heat on very low (barely simmering) for two hours, then cut heat and let sit overnight. Strain.
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