2 OZ (60ML) EMPRESS 1908 GIN (OR BUTTERFLY PEA FLOWER TEA INFUSED GIN)0.5 OZ (15ML) HONEY SYRUP0.5 OZ (15ML) LAVENDER CARDAMOM SYRUP1 OZ (30ML) LEMON JUICE1 EGG WHITE
2 OZ (60ML) EMPRESS 1908 GIN (OR BUTTERFLY PEA FLOWER TEA INFUSED GIN)
0.5 OZ (15ML) HONEY SYRUP
0.5 OZ (15ML) LAVENDER CARDAMOM SYRUP
1 OZ (30ML) LEMON JUICE
1 EGG WHITE
ADD ALL INGREDIENTS TO A SHAKER AND DRY SHAKE VIGOROUSLY.ADD ICE AND SHAKE WELL.FINE STRAIN INTO A COUPE GLASS.GARNISH BY SPRINKLING BEE POLLEN AND ROSE PETALS ON TOP.
ADD ALL INGREDIENTS TO A SHAKER AND DRY SHAKE VIGOROUSLY.
ADD ICE AND SHAKE WELL.
FINE STRAIN INTO A COUPE GLASS.
GARNISH BY SPRINKLING BEE POLLEN AND ROSE PETALS ON TOP.
COUPE
BEE POLLENROSE PETALS
BEE POLLEN
ROSE PETALS
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