A beautiful spring day, its been three weeks of re-organizing into my new diggs for Designer Cocktail Company. Finally I feel some progress happening and things are getting back to normal, business as usual. I’m heading out to celebrate this beautiful day, my new website and great drink photo’s to add to the collection. On my night off work mixing drinks at db Bistro I’m meeting my wonderful webdesigner Mario Vaira (www.fivefathomstudios.com) and Alfonso Arnold my talented photographer (www.alfonsoarnold.com), myself along with their significant others, Robyn Hardy (www.bobsandlolo.com) and Lynne Stasko (www.bluelavacreative.com) also my stylist! at db Bistro (www.dbbistro.ca) Should be a great time!
I already know what I’m having!
2 oz Gin
3/4 oz Organic Lavender Syrup *
3/4 oz Fresh Lemon Juice
1 egg white
3 drops Pink Peppercorn Tincture **
Shake first four ingredients on ice and strain into champagne flute. Top with 3 drops pink peppercorn tincture. Garnish with Pink peppercorn flakes.
*To make Lavender Syrup bring 1 cup of sugar & 1 cup water to boil & remove from heat. Add 20g of dried organic lavender to the hot syrup. Let sit for 30 minutes then strain out the lavender and store in glass bottle.
**To make pink peppercorn Tincture: Fill 1/2 cup of pink peppercorns with Tanqueray 10. Let sit for 24 hours then strain out peppercorns and store tincture in glass bottle.