Spring is the time of year for great weather and great cocktails. This month, we’ve collaborated with Divine Events Catering to whip up this smooth and sweet, nectar-like drink.
Honey in the Clouds
- 1.5 oz Ketel One Citroen
- .75 oz Pierre Ferrand Dry Curaçao (Cointreau as sub)
- .75 oz Honey Lavender Syrup
- 1 oz Fresh squeezed Lemon juice
- 2 egg whites
- Lavender sprig
- Oven-dried lemon slice
For a delicious mocktail version of this drink, swap Citroen and Curaçao for sparkling water and extra lemon juice!
How to Make:
Add all ingredients to a shaker tin with about half tin filled with ice and shake vigorously til tin is frosty.
Strain and pour.
Towards the end, tap the shaker against the tea strainer so the egg white falls through the strainer.
Garnish with a fresh sprig of Lavender with flowers across the edge of the glass and the lemon chip to float on top of egg white.
Last but never least, enjoy responsibly!