(serving size 1 cocktail)

Ingredients
  • 1.5 oz Pisco
  • .75 oz Hiro Red Junmai sake
  • .5 oz Lychee liqueur
  • .5 oz Lavender honey syrup (see below)
  • .75 oz Fresh lemon juice
  • 1 dash Gran Classico bitters
  • 1 Egg white (or .75 oz aquafaba for vegan option)
  • Ice
Lavender Honey Syrup (makes ~8 oz):
  • 1/2 cup honey
  • 1/2 cup hot water
  • 1 tsp culinary dried lavender

Steep lavender in hot water for 10 min, then strain. Mix with honey until smooth. Cool before using.

Instructions:

Dry shake (no ice) all ingredients vigorously for 15 seconds to emulsify the egg white. Add ice and shake again until well chilled. Double strain into a coupe or Nick & Nora glass.

Garnish with a small edible flower, a few lavender buds, or a twist of lime rind.