This article was originally posted on Shaker and Spoon.
With some of her leftover Shaker & Spoon syrups, I have made a perfect spring cocktail.
An Efflorescence of Spring
Embracing the week-long rain in Bay Area, and soon I will be rewarded with the blooming flowers of spring. With that in mind, during a brief break of the rain, I experimented with a new gin: Panda Gin. What a cute name! It is not from China but from Belgium, with strong floral notes and lychee. The Ms. Better's orange tree bitters is an interesting one. Here is the online description: "Picture falling through an orange tree (Don't be scared, it's the good kind of falling). As you tumble, a whirlwind of sensations: the delicacy of the blossoms, the juiciness of the fruit, the freshness of the leaves and the rich woodiness of the bark. This Bitter is the best thing to happen to a Ramos Gin Fizz since Ramos." Just the right final touch for a spring cocktail!
Recipe
Ingredients
- 1.5 oz Panda Gin
- 1 oz Shaker & Spoon lemon-lychee cordial
- 1 oz Dolin Blanc Vermouth
- Half an egg white
- 1 dash Ms. Better's Bitters Orange Tree Bitters
Garnish
A bite of sweets -- be creative! (In the photo: half a rose lychee macaron as the base with a chocolate ganache bonbon on top.)
Glassware
Stemmed glass
Directions
- Combine all ingredients in a shaker tin.
- Dry shake (without ice) for 15 seconds to emulsify the egg white.
- Add ice and shake again for 15 seconds.
- Double strain into a stemmed glass.
- Garnish and enjoy!