ULTRAVIOLET


This is basically a “posh version” of the Aviation cocktail with an extra twist!

Homemade champagne syrup pushes up the violet flavour while complimenting the herbal essence of The Myrcene gin.

Egg white gives a really important extra texture for the cocktail!

INGREDIENTS

60ml Myrcene Hemp Gin

30ml violette liqueur

30ml lemon juice

15ml homemade champagne syrup (alternatively, use 10 ml simple syrup and 5 ml flat champagne)

30ml egg white (as a vegan alternative, replace with 6 drops Instafoam)

 

 

 

DIRECTIONS

Pour all ingredients into a shaker and dry shake. Next, strong shake with ice! Pour with double strain into an Absinthe Coupette.

 

Recipe by Lorenzo Payo Paiola


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