Jasmine Apricot Sour

Ingredients

Merlet Lune d’Abricot, apricot brandy	10 ml - ½ oz
Fresh lemon juice	15 ml – 3⁄4 oz
Honey syrup	5 ml - ¼ oz
Jasmin infused gin	30 ml - 1 ½ oz
Egg white	1

Method

Mesure ingredients in a mixing tin, dry shake for emulsion. Add ice and shake vigorously for proper chill and dillution. Strain into a chilled cocktail Coupe. Twist a lemon zest over the cocktail and discard. *Jasmin infused gin : 15 g Jasmine Pearls, 750 ml of Plymouth Gin. Combine Jasmine Pearls and gin in a non reactive container, stir and let sit to infuse for 2 hours. Fine strain, bottle, label, keep refrigerated.