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.