This is probably a Top 3 original I came up with last year that I have been literally dreaming about ever since. With prime citrus season nearly over, it’s about f*cking time that I finally circled back on this recipe.

Considering the citrus I have access to during this season all come from California, I built this cocktail out using almost exclusively @stgeorgespirits products, who carefully source most, if not all, of their ingredients from their state. This time around I used @fourpillars Rare Dry Gin as a suitable substitute (just use a modern, botanical style gin).

The first sip of this just f*cking slaps. CALIFORNIA SOUR 1/8 tsp I .63ml absinthe .5oz | 15ml vanilla & green cardamom syrup* .5oz | 15ml spiced pear liqueur .75oz | 22.5ml lemon juice 1oz | 30ml 
1.5oz | 45ml modern dry gin .5oz | 15ml egg white Combine all ingredients into a shaking tin, dry shake, then shake with ice vigorously. Double strain into a coupe. Garnish with cardamom Pods VANILLA & GREEN CARDAMOM SYRUP 20g green cardamom pods 1 vanilla bean 250g granulated sugar 250g water Gently grind cardamom pods to break them open. Toast them in a sauce pan. Slice a vanilla bean in half, scrap out seeds, then combine those into the sauce pan with sugar and water, stir until sugar has completely dissolved then set aside off the heat and let steep for 20 mins. Strain out large solids. Reserve in the fridge for up to 1 month.
#californiasour #gincocktail #vanilla #cardamom #cocktail