Cocktail & Other Recipes By Spirit Gin Cocktails

Spring's First Bloom

By
Charlotte Voisey
Charlotte Voisey
A former star bartender, Charlotte Voisey is the award-winning brand ambassador for William Grant & Sons USA.
Learn about Liquor.com's Editorial Process
Published 03/20/12
Spring's First Bloom cocktail
Image:

Liquor.com / Tim Nusog

This drink from bartending vet Charlotte Voisey is so good that even the daffodils take notice.

Featured Video

Ingredients

  • 1 1/2 ounces Hendrick's gin
  • 1/2 ounce St-Germain
  • 3/4 ounce lemon juice, freshly squeezed
  • 3/4 ounce lemongrass-infused simple syrup*
  • 1 dash lavender bitters
  • 1 egg white
  • Garnish: mint or microgreen leaf

Steps

  1. Add all ingredients into a shaker and vigorously dry-shake (without ice).

  2. Add ice and shake again until well-chilled.

  3. Double-strain into a cocktail glass.

  4. Garnish with a single mint or microgreen leaf.

*Lemongrass-infused simple syrup: Combine 4 cups granulated sugar and 4 cups water and stir until the sugar dissolves completely. Remove the outer layer from 6 lemongrass stalks, and slice off and discard the ends. Cut the stalks into small pieces and combine with the sugar mixture in a blender, pulsing until the lemongrass is finely chopped. Let stand for one hour, then strain and discard solids. Will keep, refrigerated and tightly sealed, for up to 1 week.

INGREDIENTS:

  • 4 cups Sugar
  • 4 cups Water
  • 6 stalks Lemongrass

PREPARATION:

Stir together the sugar and water until the sugar dissolves completely. Remove the outer layer of the lemongrass and slice off and discard the ends. Cut the stalks into small pieces and combine with the sugar mixture in a blender. Blend until the lemongrass is finely chopped. Let stand for one hour and strain before using.