What you need

Ingredients

• 70ml gin
• 80ml lemon aspen syrup
• 1 egg white

Method

1. To make the lemon aspen syrup add 50g of frozen lemon aspen and two cups of water to a saucepan and bring to medium heat, simmer for 20 minutes allowing the lemon aspen to infuse and break down. Once done, add 1 cup of sugar and further simmer for 7-10 minutes
2. Remove from heat and strain it into a jar or bottle allowing to cool
3. Once your syrup has cooled, add a handful of ice, gin, lemon aspen syrup and egg white to a cocktail shaker. Shake until the shaker becomes too cold to hold. Strain the cocktail into a chilled glass and garnish with ground lemon myrtle