The Infamous

Botanicals and Citrus

This cocktail was actually built around enhancing the flavor of gin for Walton Arts Center’s showing of Chicago. I leaned in to the citrus and botanical notes of the gin that i was using and built the drink around that

I used Tanqueray Rangpur lime for this drink but any gin will do. This drink also has an absinthe rinse to reflect the time period that Chicago is based in. It draws more citrus flavor from the triple sec and floral notes from the pea flower and lavender honey syrup that I crafted. Finally, it gets a citrus pop from the lemon juice.

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Ingredients

• 1.5 oz Tanqueray Rangpur Lime gin

• .5 oz triple sec or any orange liqueur

• rinse of absinthe

• 1 oz pea flower and lavender honey syrup

• .5 oz lemon juice

Syrup Ingredients

• .25 cups honey

• .25 cups brown sugar

• .5 cups water

• 2 tbsp dried lavender

• 2 tbsp dried butterfly pea flower tea

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Syrup Instructions

1. In a small saucepan, combine water, honey, and brown sugar.

2. Heat to a boil to dissolve sugar and honey while also bringing the temperature to an appropriate level for steeping the flowers.

3. Remove from the heat and add lavender and pea flowers. Cover and set aside to steep and cool.

Cocktail Instructions

1. Add a splash of absinthe to the prepared glass. Swirl in the glass and then dump. Alternatively, you can use an atomizer and spritz the glass.

2. Combine all ingredients into a shaker tin.

3. Fill with ice, close the tin, and shake vigorously for 20-30 seconds.

4. Strain into absinthe rinsed coupe glass.

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