Midnight Sky Cocktail
Equipment
- Fine Mesh Strainer
- 2-quart pitcher
- Chilled coupe glass
Ingredients
For the syrup:
- 1 ¼ cups water
- ½ cup ginger, finely chopped
- 8 sage leaves, chopped
- 2 Tbsp. honey
- 2 Tbsp. raw sugar
For the cocktail:
- 8 oz. honey ginger sage syrup
- 16 oz. Tanqueray gin
- 4 oz. Rotham & Winter Crème de Violette
- 2 oz. fresh-squeezed lemon juice
- 1 tsp. activated charcoal powder
For garnish:
- Lemon slices
- Edible glitter
Instructions
- To make the syrup, heat 1 ¼ cups of water over medium-high heat and add ½ cup finely chopped ginger, 8 chopped sage leaves, 2 Tbsp. of honey, and 2 Tbsp. of raw sugar.
- Let simmer for 10-15 minutes.
- Pour through a fine mesh strainer and let cool.
- Once cool, combine all of the ingredients in a 2-quart pitcher, top with ice, and stir to combine.
- Serve in a chilled coupe glass and garnish with a lemon slice and sprinkle of edible glitter.