Drive Me Nuts


1 ¼ oz Tanqueray Gin
¾ oz St. Germain (edelflower liqueur)
¾ oz Fresh Lemon Juice
3 drops orange blossom water
1 egg white
Garnish: Lemon slice and grated pistachios


Combine all ingredients in a shaker tin and shake hard without ice to incorporate air to emulsify the egg white. Fill the shaker with ice and shake again. Strain mixture into chilled coupette glass. Grate some pistachios on the top of the cocktail and add a lemon slice for garnish.

“For this cocktail, I decided to combine botanical, citrusy gin with floral elderflower liqueur. There is a good amount of orange blossom water to soften the cocktail and give it a pastry quality. An egg white adds texture with a delicate layer of foam on top, where we can grate a little American pistachio to finish.”

Jennifer Le Nechet

Le Café Moderne

Paris, France

Jennifer has worked as a bartender for about six years, previously studying Spanish and Latin American literature and culture. During her studies she lived in Spain for a year. When she returned to Paris, Jennifer started out in a traditional French brasserie. The French bartender, usually found crafting drinks and charming customers behind the bar at Café Moderne in Paris, wowed the judges at the 2016 World Class Competition by creating a spectacular range of vibrant drinks and was crowned the World’s Best Bartender.