A refreshing spin on a gin sour. This cocktail features Empress 1908 gin, freshly squeezed grapefruit juice, St-Germain Elderflower liquor, a homemade butterfly pea syrup and is finished with a frothy egg white foam.
Prep Time10 minutesmins
Total Time10 minutesmins
Author: the communal feast
per single serve
1 1/2ozEmpress 1908 Gin
1/2ozSt-Germain Elderflower liquor
2ozgrapefruit juicefreshly squeezed preferred
1ozbutterfly pea simple syrupsee notes
To a cocktail shaker: add gin, elderflower liquor, grapefruit juice, syrup and egg white. Fill with ice and shake for 1 minute. Double strain into a tall coupe like glass.
Serve with dried flowers and grapefruit garnish.
Butterfly pea syrup: Bring equal parts water and sugar (1 cup) to a boil. Reduce to simmer 10 minutes and stir in 2 TBS dried butterfly pea flowers. Transfer to a glass jar and keep refrigerated up to 1 week.