The May Queen Floral Cocktail
Servings 1 serving
Ingredients
Lavender Infused Gin
- 4 tbsp dried culinary lavender
- 750 ml gin
Hibiscus Rose Syrup
- 1 ½ cups sugar
- 1 ½ cups water
- ½ cup dried hibiscus flowers
- 2 tsp rosewater
The May Queen Floral Cocktail
- 1 ½ oz Lavender Infused Gin
- ½ oz elderflower liqueur
- ¾ oz Hibiscus Rose Syrup
- ½ oz fresh lemon juice
- 1 oz egg white *see note
- edible fresh flowers for garnish
Instructions
Lavender Infused Gin
- In a large jar combine the dried lavender and gin. Cover and shake. Let sit for 4 hours. After 4 hours strain the lavender from the gin. Transfer the gin to a clean jar. The lavender infused gin can be stored in a cool place for several months.
Hibiscus Rose Syrup
- In a saucepan combine the sugar and water. Place over high heat and bring to a simmer. Stir occasionally until the sugar is completely dissolved.
- When the syrup comes to a simmer, add the dried hibiscus flowers. Simmer for 2 to 3 minutes then remove from the heat. Cover and let steep for 20 to 30 minutes.
- After steeping, strain the syrup and discard the hibiscus. Add the rosewater to the syrup and let cool completely before using. The hibiscus rose syrup will keep for 1 month in the fridge.
The May Queen Floral Cocktail
- In a cocktail shaker add the lavender gin, elderflower liqueur, hibiscus rose syrup, fresh lemon juice, and egg white. Add ice, then cover and shake for 10 to 15 seconds. Strain into a coupe glass. Garnish with fresh flowers if desired and enjoy!
Notes
*This is the equivalent of 1 egg white