A rich, amber-hued serve that highlights woody sweetness.
• 50ml Sugarbird Honeybush & Rose Gin.
• 25ml Lemon Juice.
• 15ml Sugar Syrup.
• 1 Egg White.
1. Dry shake ingredients without ice.
2. Add ice and shake again until chilled.
3. Double strain into a chilled coupe glass.
Perfectly balanced sweet, floral cocktail with geranium—the Pretty in Pink hero.
