An Efflorescence of Spring


This article was originally post on Shaker and Spoon.

With some of her leftover Shaker & Spoon syrups, I have made a perfect spring cocktail.

An Efflorescence of Spring

Embracing the week-long rain in Bay Area, and soon I will be rewarded with the blooming flowers of spring. With that in mind, during a brief break of the rain, I experimented with a new gin: Panda Gin. What a cute name  It is not from China but from Belgium, with strong floral notes and lychee. The Ms. Better’s orange tree bitters is an interesting one. Here is the online description: “Picture falling through an orange tree (Don’t be scared, it’s the good kind of falling). As you tumble, a whirlwind of sensations: the delicacy of the blossoms, the juiciness of the fruit, the freshness of the leaves and the rich woodiness of the bark. This Bitter is the best thing to happen to a Ramos Gin Fizz since Ramos.”

Just the right final touch for a spring cocktail!



1.5 oz Panda Gin 
1 oz Shaker & Spoon lemon-lychee cordial
1 oz Dolin Blanc Vermouth
half an egg white
1 dash Ms. Better’s Bitters Orange Tree Bitters


a bite of sweets—be creative! (in the photo: half a rose lychee macaron as the base with a chocolate ganache bonbon on top)


stemmed glass


1. Add all of the ingredients to a cocktail shaker.
2. Dry shake (without ice) vigorously for 10–15 seconds.
3. Fill the shaker with ice cubes and wet shake vigorously for 10–15 more seconds.
4. Double strain the shaker’s contents into a chilled stemmed glass.
5. Garnish with your sweets!