Recipe of the Month: Four Flamingos’ Lavender Royale Cocktail

Four Flamingos’ Lavender Royale Cocktail

Cocktail Ingredients:

• 1 oz. kumquat gin
• 0.75 oz. lemon juice
• 0.75 oz. Lavender Butterfly Pea Flower Simple Syrup
• Prosecco foam
• Lemon peel twist

Directions:

Add ingredients to tin and stir for 15 seconds. Strain into a champagne flute and top with Lavender Prosecco Coconut Foam. Garnish with lemon peel twist.

Kumquat Gin

1 1/3 cup kumquats (halved)

750 ml. gin

Cut kumquats in half and place in jar. Add gin and infuse for 3 days. Strain and bottle. Store for up to two weeks.

Lavender Butterfly Pea Flower Simple Syrup

4 cups water

2 tbsp. butterfly pea flower tea

4 cups sugar

1/2 cup lavender (whole)

Add water and butterfly pea flower tea to a quart container and infuse overnight. The next day, strain out tea and add the infused water, sugar and lavender to a medium-sized pot. Warm mixture over medium-high heat and stir until sugar is dissolved. Bring to a boil and turn down the heat, simmering for 10-15 minutes to infuse lavender. Remove from heat and cool. Strain, bottle and store for up to one month.

Lavender Prosecco Coconut Foam

• 4 egg whites 
• 5.5 oz. Prosecco
• 0.75 oz. lemon juice
• 1.5 oz. Lavender Butterfly Pea Flower Simple Syrup
• 1.5 oz. coconut cream

Using cocktail shaker: Add egg whites and shake. Once foam-like consistency is reached, add Prosecco, lemon, Lavender Butterfly Pea Flower Simple Syrup and coconut cream. Shake again.
Serve immediately.

Using iSi whipped cream dispenser: Add all ingredients to whipper, place nozzle and shake. Add charge and shake again. Add one more charge. Place in refrigerator for 1 hour to set.

Mixologist Kat Gallardo shares her recipe for a refreshing spring drink.