1/2 ounce Citrus Mint Syrup (see recipe)
3 to 4 dashes Angostura bitters
1 ounce Bols genever
1/2 ounce Domain de Canton ginger liqueur
1 ounce fresh lemon juice
1/2 ounce yuzu juice
1/2 ounce (1 tablespoon) egg white
1 piece crystallized ginger candy, for garnish
Instructions: In a mixing glass, muddle together the fresh ginger, Citrus Mint Syrup and bitters. Add ice and the rest of the ingredients except the garnish, and shake well. Strain into a chilled cocktail glass. Add the garnish.
Makes about 2 cups
1 small bunch fresh mint, trimmed and washed
-- Zest of 1/2 orange
-- Zest of 1/2 lemon
2 cups granulated sugar
1 cup water
Instructions: Combine all ingredients in a nonreactive saucepan and place over medium heat. Bring to a gentle simmer, stirring frequently, and cook about 5 minutes, until syrup thickens slightly. Remove from the heat and let cool to room temperature. Strain through a double layer of dampened cheesecloth.