Lilac Gin Sour

lilac_sour.jpg

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.