Friday, April 7, 2017


Recipe + Photo |  The Good Drink



2 oz lavender infused vodka
½ oz elderflower liqueur
½ oz fresh squeezed/strained lemon juice
½ oz hibiscus syrup
¼ oz IPA syrup
3-5 drops rosewater
1 egg white


For the lavender infused vodka, add 2 tbsp dried culinary lavender to 1 cup of vodka. Cover and let sit for three hours, stirring occasionally. Strain through a fine mesh sieve lined with cheesecloth or a nut milk bag and store in the fridge.   For the hibiscus syrup, add 1 tbsp hibiscus tea (dried hibiscus leaves) to 1 cup of very hot water. Let stand for 5 minutes, then add 1 cup sugar and stir until combined. Let cool and store in the fridge.   For the IPA syrup, add equal parts (ideally by weight -- use a kitchen scale) IPA beer and sugar in a blender, then blend of high until combined. Store in fridge.   For the cocktail, add all to a shaker with one ice cube, and shake in an oval-like motion until the ice completely dissolves (when you don't hear it rattling inside any more). Pour without a strainer into a large coupe.

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