Utah Blossom Recipe

Chill glass

Place a coupe or martini glass in the freezer for 5–10 minutes or fill with ice water while you prepare the drink to chill it.

Dry shake (if using egg white)

If using egg white, add the egg white, gin, elderflower liqueur, lemon juice, honey simple syrup, peach nectar, and orange bitters to a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and build froth.

Wet shake

Add a generous handful of ice to the shaker (or pour in fresh ice if you did a dry shake). Shake again vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain

Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine-mesh strainer to catch ice shards and any solids from peach purée or egg white.

Top (optional)

If you prefer a lighter, slightly effervescent drink, top with about 1 oz club soda. Gently stir once with a bar spoon to integrate.

Express the oils from the lemon twist over the surface of the cocktail by holding it over the glass and giving it a quick squeeze, then drop the twist in or rest the thin lemon wheel on the rim.

Gently slap the mint sprig between your palms to release aroma and place it lightly on the cocktail or tuck it beside the glass.

Finish with a small dried lavender bud or edible flower floated on the foam (if egg white used) or on the drink surface for a visual call-back to 'Blossom.'