| For the Simple Syrup | |
|---|---|
| granulated sugar | |
| water | |
| Summer Spa Day, Herbal Blend | |
| For the Cocktail | |
| Pisco | |
| fresh lemon juice | |
| Summer Spa Day Simple Syrup | |
| egg white (or vegan alternative) | |
To make the Summer Spa Simple Syrup, combine 110 g (approximately 1/2 cup) of granulated sugar and 110 g of water in a small saucepan. Heat over medium, stirring until sugar is completely dissolved and syrup is clear. Continue heating just until small bubbles start to form on the bottom of the pan. Do not boil. Remove from heat and stir in 4 g (approximately 1 tablespoon) Summer Spa Day herbal blend. Allow blend to steep while syrup cools, approximately 30 minutes, stirring occasionally. Strain syrup through a cheesecloth-lined funnel into a clean glass jar or bottle. Discard herbs.
To make the cocktail, combine 2 ounces Pisco, 1 ounce fresh lemon juice, 3/4 ounce Summer Spa Simple Syrup, and 1 egg white (or vegan alternative, such as artificial foamer or aquafaba) in a cocktail shaker. Shake vigorously without ice for approximately 45 seconds. Remove shaker cap, add several ice cubes, and replace shaker cap. Shake again for approximately 45 seconds. Strain into a chilled coupe or cocktail glass. Garnish with dried lavender and hibiscus petals.
Once syrup is completely cooled, store it in the refrigerator for up to two weeks. Drink the cocktail immediately; syrup will keep for up to 2 weeks
Pisco is the national spirit of both Peru and Chile. It’s an unaged brandy distilled from grapes. If you can’t find Pisco or want to substitute a different spirit, try London Dry gin or vodka. If you use white rum or tequila, change the lemon juice to lime juice.
Cocktails with a foaming agent create additional pressure inside the cocktail shaker. Be sure to have a tight grip on your shaker, and remove the shaker cap as soon as you are finished shaking. Do not leave the shaker unattended because the pressure could cause the shaker top to pop off.
