春の花のレシピ：春と夏のカクテル

Forbes.comに掲載されました。記事はこちら

“Spring time is about rebirth, reawakening and freshness. All of the plants are coming back, and flowers are beginning to bloom again. When I think of Spring, I think of walking through the farmer’s market and being able to smell all of the herbs and the fresh produce. I picked a cocktail that remind me of exactly that. The Spring Flower is designed to play on the floral notes of the gin while still incorporating some herbs and light springtime flavors.” —David McGovern, Beverage Director
 

原材料

2オンス ヘンドリックス・ジン
エルダーフラワーシロップ1/4オンス
蜂蜜シロップ1/2オンス
レモン3/4オンス
カモミールティー3/4オンス
卵白1個
 

方法だ：

Muddle one thin slice of Cucumber in a shaker. Dry shake all ingredients to emulsify, shake and strain into a coupe. Garnish with basil, thyme, and chamomile. Dash with lavender bitters.