Ingredients
- 1.5 oz. Golden Moon Gin
- .25 oz. Luxardo Maraschino Liqueur
- .25 oz. Dandelion Root Tincture*
- .75 oz. Dandelion Leaf and Tangelo Peel Syrup**
- Scrimshaw Pilsner (to Top)
- Tangelo Peel or Edible Flowers (for Garnish)
Steps
Fill a mixing tin with all ingredients except for the beer and garnish. Shake with ice and a smile and gently strain the dandelion concoction into a pilsner glass. Top with the beer. Garnish with a fresh tangelo peel or edible flowers, or choose a creative ingredient that calls your name (I used a heuchera blossom to emphasize the element of springtime).
*Macerate dandelion root in a high proof spirit at a 1:3 spirit:root ratio, rest this tincture at least 3 weeks, shaking daily
**To a simmering cane syrup, 1:1 sugar/water ratio, add tangelo peel & dandelion leaf to taste (I recommend more leaf than peel)