Ingredients (1 serving):
Lilac Sour:
4 cl gin
3 cl lilac syrup
3 cl lemon juice
1 egg white
2 dashes angostura bitters
Lilac syrup:
20 Lilac flower clusters
1 liter water
1 kg sugar
0.5 st lemon
1 tbsp citric acid
How to:
Lilac Sour:
Add gin, syrup, lemon and egg white to a shaker and dry shake for 15 seconds. Then add some ice and shake again til cold. Strain into sour glass or martini glass and decorate with a lilac flower or leave it as it is.
Lilac syrup:
Start by shaking the flower clusters so that any bugs that might have been inside fall out. Plock off the purple flowers and put them into a fine sieve. Make sure to remove any greens because they taste bitter.
Wash the flowers and the lemon. Slice the lemon and put all of them in a medium saucepan.
In a different saucepan mix sugar and water and bring to a boil. Add the citric acid and mix. Then pour the hot sugar mixture over the flowers and lemon. Put a lid on it and leave it in the fridge for 3 days.
After that pour the liquid into a clean bottle through a fine sieve. :) You can also freeze it, but fill only to ¾ of the container because it will expand.
*To make juice: dilute 1 part syrup to 4 parts water.