The bar manager at Piquet looks to Victorian times for gin-based inspiration
Delicate and flowery thanks to the camomile, with a fragrant perfume from the rose and gin botanicals – much like the ladies of Fitzrovia in the 1850s to 1890s. Serves one.
20ml egg white
20ml rose syrup
25ml gin (we use East London Liquor Company gin)
30ml camomile-infused gin (put 3-4 tbsp dried camomile in a bottle of your favourite gin, leave to infuse for a week, then strain)
Dried camomile flowers, to garnish (from fine camomile tea; optional)
