Candy Crisp Sour

-2 oz El Sativo Blanco

-1/2 oz St Germaine

-1/2 oz Fresh Orange Juice

-1/2 oz Fresh Lemon Juice

-1/2 oz Light Agave

-1/2 oz Egg White

-Organic Sugar Bubble Tuile Garnish (directions below)

-Spread a thin layer (make sure it is thin) of Liquid Glucose onto a Silpat, add food coloring if desired

-Bake at 300 for 30min to an hour – the longer the more carmelized

-Break into desired garnish size