WAR OF THE ROSES

	25ml simple syrup
	45ml Pimms No.1
	25ml gin (we use Reid + Reid)
	25ml Fiorente elderflower liqueur
	25ml fresh lime juice
	1 egg white
	ice
	mint and dehydrated orange slice, to serve

1.	Make a simple syrup by combining sugar and water (in a ratio 2:1) in a pan.
2.	Bring to a boil, stirring, until the sugar has dissolved. Allow to cool. This can be kept in the fridge for three months.
3.	Put all the ingredients except the ice and garnishes into a cocktail shaker and dry shake (shake, hard, until the egg white is fully emulsified).
4.	Add ice and wet shake.
5.	Double strain into a highball glass filled with ice (add the ice after if you are unsure of the volume of liquid).
6.	Garnish with a mint sprig and a wheel of dehydrated blood orange.

Drinks Liisi Havam & Mat Pedley / Food Maurice Montero / Photography Tracie Heasman