Food Articles


La Puella y el Puer (The Tinkerbell and the Tinkerbell) Cocktail

May 21, 2013


INGREDIENTS2 oz. vodka2 oz. gin
2 oz. lavender simple syrup, divided (see note)
1½ oz. lemon juice, divided
2 egg whites, divided
Club soda, to top

INSTRUCTIONSCombine vodka, 1 oz. lavender simple syrup, ¾ oz. lemon juice, and one egg white in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled champagne coupe. Top with splash of club soda and spoon egg white foam from shaker over the top. Repeat process with gin for the second drink.

Note: Lavender Simple Syrup
1 cup sugar
1 tbsp. dried lavender

Bring sugar and 1 cup water to a boil in a 1-qt. saucepan. Cook, stirring, until sugar is dissolved, about 1 minute. Remove from heat and stir in lavender; let cool to room temperature and strain. Makes about 1 cup, will keep for up to 2 weeks in the refrigerator.
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