 | The Gem Store1 drink Mitch Lyons (IG: @highballphx) / Highball Cocktail Bar, Phoenix, AZ ; Photo by Kyle Ledeboer |
| • | 1 1/2 oz. Etsu Japanese Gin |
| • | 1/2 oz. Giffard Rhubarb Liqueur |
| • | 1/2 oz. Passion Fruit Syrup |
| • | 1/2 oz. orgeat syrup |
| • | 1 oz. lemon juice |
| • | 1 strawberry |
| Method: | |
| In a cocktail shaker, place the strawberry inside and muddle. Combine all other ingredients and shake. Strain and serve into an old-fashioned glass. Garnish with mint and a strawberry. | |
| For the Passion Fruit Syrup: | |
| • | 993 g. The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 750 g. sugar |
| Method for the Passion Fruit Syrup: | |
| Combine all ingredients in a bowl. Use immersion blender to combine. | |