- 1.5 oz of CIRKA Wild Gin with Boreal herbs - 0.5 oz of Red Vermouth - 1 oz Gourmet Sauvage Haskap Syrup - 0.5 oz of rosemary-infused wildflower honey syrup - 1.5 oz lemon juice - 0.75 oz of egg white (or other emulsifier)
1- In a shaker, fill 1/4 full of ice cubes. Pour in all the ingredients and shake vigorously until you obtain a creamy foam.
2- Using the sieve, pour into a coupe-type glass, retaining all the ice cubes.
3- Once the foam is on the surface, decorate with a sprig of rosemary, small wild flowers and a sprig of dried lavender. Serve.
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