Garden Variety Gin Sour
A summery gin cocktail with foraged herbs and edible flowers.
- 2 oz gin I used Standard Wormwood Distillery's Gin
- 1 oz freshly squeezed lime juice
- 3/4 oz blueberry syrup (1 part water, 1 part sugar, 2 parts blueberries)
- 1/4 oz rosemary & thyme infused oxymel syrup
- 1 egg white
Add less than a 1/4 ounce of absinthe to a chilled cocktail glass and swirl to coat. Discard absinthe.
Shake remaining ingredients hard without ice for about 1 minute. Add ice and shake until chilled.
Strain into absinthe-rinsed cocktail glass and garnish with tiny edible flowers and herbs.