The Mustang Blossom 1 drink Mike Thorp, Executive Chef at The Mustang Club

Ingredients for The Mustang Blossom:
• ¾ oz. The Botanist Gin
• ¾ oz. The Perfect Purée Honeysuckle Orange Blossom Syrup
• ¾ oz. demerara syrup
• 1 ea. fresh egg white
• orange zest, for garnish
• 2 dashes aromatic bitters, for garnish

Method for The Mustang Blossom:
1. Combine the gin, Honeysuckle Orange Blossom Syrup, demerara syrup, and egg white in a shaker tin.
2. Dry shake: shake vigorously without ice for 15–20 seconds to emulsify the egg white and build a dense foam.
3. Wet shake: add ice to the shaker and shake again for 10–15 seconds to chill and dilute.
4. Strain into a coupe glass.
5. Express the oils from the orange zest over the foam to enhance the blossom aromatics. Drop two careful dashes of bitters onto the foam. Garnish with the shaped orange zest.