Today’s cocktail should be called “spring in a glass.”
Because that’s exactly what it tastes like.
Even though it’s been a cold and dreary couple mornings (it snowed yesterday!), I’m still riding the spring train with no plans of getting off.
Especially when there is gin involved.
Gin is my go to booze. Well, gin and tequila. Not together, of course. I gravitate toward gin the most, however, because it goes so well with the flavors I love. Citrusy, bright, and light. Those are the flavors that I find myself most often pairing gin with.
If you aren’t a gin fan (and I know there are a lot of you out there), this would work equally as well with vodka. In fact, Dan doesn’t drink gin, and I likely will whip this up in the future using vodka instead. The gin will give it a little extra oomph, a little extra somethin’-somethin’, but the neutral flavor of vodka won’t hurt anything.
Here’s why this cocktail is my new fave.
It has a ton of fresh lemony flavor, which is my jam.
It also has a fun chamomile tea-infused simple syrup, which adds the springiest floral flavor to the drink, without overpowering things. Don’t worry, this doesn’t taste like tea!
Speaking of floral, next comes my favorite liqueur: St. Germaine. For those of you who aren’t familiar, it’s an elderflower liqueur and it adds the most insanely delicious sweetness to cocktails. I LOVE IT.
All these wonderful things go in a shaker with an egg white (don’t be scared!) and lots of ice. Then, we shake the living daylights out of it!
The springiest cocktail ever! Smooth, light, citrusy, floral, and delicious. And that foam on top! Gah. It gets me every time.
It makes me feel FANCY.
So, cheers to spring! And to the fanciest of Tuesdays!
1 cup water
2 chamomile tea bags
½ cup sugar
4 oz gin
2 oz chamomile syrup
Juice of 1 lemon
1 oz elderflower liqueur (St. Germaine)
1 egg white
Splash of seltzer
Bring the water to a boil in a medium saucepan. Remove the pan from the heat and add the tea bags. Allow the tea bags to steep for 10 minutes and then remove them from the pan and discard.
Return the pan to medium heat and bring to a simmer once again. Add in the sugar and cook, stirring until the sugar is completely dissolved, about 5 minutes.
Remove from the heat and allow to cool completely. Store the syrup in an airtight container in the fridge until you are ready to use.
Add the gin, chamomile syrup, lemon juice, elderflower liqueur, and egg white to a shaker WITHOUT ice.
Shake vigorously for about 15 seconds to mix the ingredients and then add ice to the shaker. Shake vigorously for another 30 seconds or until the mixture is frothy.
Open the shaker and add a splash of seltzer. Stir gently to combine (this helps pick up any residual egg foam in the shaker).
Strain the mixture into two chilled glasses, spooning any residual egg white foam in the shaker over top. Serve immediately.