The combination of gin and our Burnt Orange syrup make for a delightful happy hour cocktail.


  • 40 ml Gin (infused with Chef Laura’s Sangria Mix)
  • 30 ml lime juice
  • 20 ml Chef Laura’s Burnt Orange Simple Syrup
  • Piece fresh ginger, muddled
  • egg whites
  • Garnish
    A few petals from Chef Laura’s Sangria Mix


  1. Dry shake (without ice) to foam egg whites. Add ice to shaker tin. Shake and strain into cocktail glass. Garnish with a few petals from sangria mix.