Spring is just around the corner – we swear – and that means it’s time to start adding to your spring cocktail repertoire. This gin-based drink is light but still fancy, and it’s the perfect way to kick off your first spring party. Be sure to prep the orange pekoe tea syrup the day before.
- 1 1/2 ounces gin
- 1/4 cup raspberries
- 1/2 ounce orange pekoe tea syrup
- 1/2 ounce egg white
- orange bitters
- basil leaves
- Fill a cocktail shaker with ice and add the gin, raspberries, tea syrup and the egg whites. Shake vigorously.
- Strain the mixture into a martini glass or shallow wine glass. Add a splash of bitters and garnish with basil.
ORANGE PEKOE TEA SYRUP:
Put one cup of sugar, two tea bags and one cup of boiling water in a heatproof container. Mix together until the sugar dissolves, and remove the tea bags. Store the mixture in the fridge for no more than three weeks.
Thanks to foodandrink.ca for creating this delicious recipe and for their fantastic imagery. Flavour Curator does not claim to own any of the materials on this page.