For this Easter cocktail, we chose a combination of bright citrus and subtle floral tones. Egg whites, yoghurt and lemon curd create a smooth and velvety texture, complemented by a hint of gin.
“The perfect cocktail for Easter brunch.”
Recipe
Cocktail
1 1/2 oz Gin
1/2 oz chamomile syrup
1/2 oz lemon juice
1/4 oz elderflower liqueur
1 tsp lemon curd
1 tsp Greek yoghurt
1 egg white
Chamomile flowers for garnish
Chamomile syrup
125 ml sugar
125 ml water
2 tablespoons dried chamomile
Lemon curd
125 ml lemon juice
2 teaspoons lemon peel
125 ml sugar
3 eggs
6 tbsp butter (cut into small cubes)
Instructions
Lemon curd
In a saucepan, mix the lemon juice, lemon zest, sugar and eggs. Whisk in the butter and cook over medium heat. Make sure to whisk continuously until the curd is thick and the first bubbles appear on the surface (about 6-8 minutes). Transfer the curd to a bowl and chill until cold.
Chamomile syrup
Add the sugar and water to the saucepan and cook over medium heat until the sugar is completely dissolved. Add the chamomile, remove from the heat and allow to infuse while the syrup cools to room temperature (about 15 minutes). Strain through a fine mesh sieve and store in the refrigerator for up to two weeks.
Cocktail
Add egg whites, gin, chamomile syrup, lemon juice, elderflower liqueur, yogurt and lemon curd and dry shake (without ice). Fill the shaker with ice and shake vigorously. Strain into a chilled glass and garnish with chamomile flowers.
