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
A few petals from Chef Laura’s Sangria Mix
- 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.