Limonana Cocktail

• 1½ oz. London dry gin
•  ¾ oz. lemon-mint syrup
• 1fresh egg white (pasteurized if you prefer)
• 1 tspArak (Ezra uses Gantous & Abou Raad)

Preparation

1. 1.

   Freeze a coupe. Add all of the ingredients to a shaker, then shake well without ice. Add ice and shake again until cold. Double strain into the glass, then garnish.

2. 2.

   Lemon-Mint Syrup: In a blender, combine 4½ oz. of fresh lemon juice and about 40 mint leaves. Blend until the mint is very fine and the juice is green. Fine strain the juice, squeezing through as much liquid as possible. Stir in 2¾ oz. of agave syrup, then bottle for use. Keeps refrigerated for up to 3 days.