Violet’s Sloe Gin Fizz

• 1 1/2 ozLondon dry gin
• 3/4 ozblue-honey syrup
• 3/4 ozfresh lemon juice
• 1/2 ozsloe gin
• 1fresh egg white (pasteurized if you like)
• 2 ozchilled soda water, to top

Preparation

1. 1.

   Combine the first 5 ingredients in a shaker and vigorously dry shake to emulsify the egg white. Add a large scoop of ice to the shaker, then shake again to chill. Fine strain into a chilled glass, then slowly pour the soda water on top. Allow the foam to firm up for 20 seconds, then spritz with Peychaud’s.

2. 2.

   Blue-Honey SyrupAdd 360 grams of honey, 240 grams of fresh blueberries, and 120 grams of filtered water to a saucepan and place over medium heat, bringing the contents to a boil. Let boil for 2 minutes, then reduce the heat and simmer for an additional 13 minutes. Allow the mixture to cool slightly, then add to a blender and blend on medium speed for 90 seconds. Fine strain the syrup and store refrigerated in a resealable container for up to 2 weeks.