The Baigur Silk Route

Ingrédients

• 45 ml Baigur Gin
• 20 ml dry vermouth
• 15 ml white crème de cacao
• 10 ml fresh lemon juice
• 5 ml jasmine tea syrup
• 2 dashes cardamom bitters
• 1 egg white

Préparation

1. Pour the egg white into a cocktail shaker without ice
2. Add Baigur Gin, dry vermouth, white crème de cacao, fresh lemon juice, jasmine tea syrup, and cardamom bitters
3. Dry shake vigorously for 10 seconds until foamy
4. Add ice to the shaker
5. Shake again for 15 seconds until well-chilled
6. Fine strain into the prepared glass
7. Allow the foam to settle for 30 seconds before serving

Serve in a chilled coupe glass. Garnish with a single candied violet placed delicately on the foam surface and a thin lemon twist curled over the rim. Dust the foam lightly with edible gold leaf for premium presentation. Present with a small side dish containing a single piece of crystallized ginger as an optional palate complement.