Mexican fizz

Pour 40ml Tapatio Blanco Tequila, 20ml Galliano L’aperitivo (or Campari or Aperol for a lighter version), 20ml lemon juice, 20ml homemade orange sherbet (see tip, above) and 20ml free-range egg white into a shaker. Shake briefly until the egg white is foamy, add some ice and shake again. Strain into a highball glass and top with around 25ml tonic water. Fill the glass with ice and garnish with a slice of orange and mint. Makes 1.