Pink Peppermint Sour
Ingredients
- 2 oz. Empress 1908 Indigo Gin
- 1 oz. Candy cane syrup*
- ½ oz. Fresh lemon juice
- Crushed candy cane rim garnish
Instructions
- Rim a cocktail glass with thick simple syrup or honey.
- Dip coated rim into crushed candy canes.
- Combine ingredients and shake with ice.
- Strain into the rimmed cocktail glass.
Notes
*For Candy cane syrup: Crush 3-4 large candy canes into pieces. Add to a small saucepan over medium heat with 1 cup water and ½ cup granulated sugar. Simmer until sugar dissolves and candy canes melt completely. Remove from heat and refrigerate in a sealed container.
The mixologists at Empress 1908 created this recipe.