Gin Julep Cocktail

Empress Gin does Canada proud, being distilled by Victoria Distillers in Victoria BC and rapidly spreading its botanical deliciousness to the rest of the world. The gin is inspired by the tea program at the Fairmont Empress Hotel, which is a magnificently beautiful spot I was lucky enough to visit last June when traveling was actually a thing you could do!

This June is different than last June in so many ways I can’t even count. One way being last year I would be more likely to shake up a sour, but lately, I have been experimenting with the spirit-forward goodness of juleps. That is why I have created this Julep inspired Empress drink to complement the beauty of its botanicals. 

Also, I want to devote this recipe to George Washington Carver, an African-American born into slavery only to later become a botanist and inventor, so renowned for his environmental contributions, he has been honoured on a global scale.
FUN FACT: Alternative crops such as peanuts restore nitrogen and improve depleted soils. To promote the farming of alternative crops, Carver created a bulletin of 105 food recipes using peanuts.
Check out these wonderful highball Cocktail Glasses perfect for this Cocktail



2 oz @empress1908gin
0.25 oz Gulab Syrup*
2 dash Peychaud’s Bitters
Give ingredients a quick stir with ice. Strain into a highball glass with crushed ice. Garnish: Lavender.
Gulab Syrup

1 cup water
0.5 cup sugar
4 Green Cardamom pods
1 tsp Rosewater

Method For Syrup

Crush Cardamom Pods and put in saucepan with water. Bring to a simmer on med-high heat. Once simmering, lower heat to medium. Let simmer for 15 minutes. Add the sugar and stir until all sugar is dissolved. Let cool. Once cool, add Rosewater, stir and pour into sealable container. Store in fridge for up to 2 weeks.

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