Orange liqueur and gin come together in this delicate cocktail for a perfect Spring sip!

The white leaves of the perfume tree (or the white champaca tree as it is otherwise know) are synonymous with Hong Kong and its fragrant streets. Their inviting aroma has echoes in this classic cocktail recipe, thanks to its use as a key botanical in Perfume Trees Gin, our April 2020 Gin of the Month.

With subtle citrus notes of lemon and orange playfully accompanying the aromatic bouquet of the perfumed gin, we have here spring in all its glory. Enjoy!

First, make your simple syrup: Combine 200ml water and 200g sugar in a saucepan over medium heat. Simmer until the sugar dissolves. Cool to room temperature, keep refrigerated and use within two weeks.

Add all your ingredients except your garnish to a cocktail shaker and shake without ice to emulsify the egg. Add ice and shake a second time. Strain into a chilled champagne coupe. Garnish and serve.

If you like to sip a foam-topped cocktail or two, then you will love these Easter themed cocktail recipes to try at home!