A delicate, elegant and aromatic sour with notes of floral jasmine tea balanced by bright citrus, making it fresh and perfect for spring. By all means make double or triple the infused gin, if you like, because it also works beautifully in an elevated jasmine gin and tonic (plenty of ice, quality tonic and a lemon twist), or stirred into a simple floral martini with a splash of dry vermouth, or lengthened into a light spring spritz topped with sparkling wine and a dash of soda. Jasmine blossom Serves 2 100ml gin 1 heaped tsp loose-leaf jasmine green tea 50ml triple sec 50ml fresh lemon juice 2 egg whites First, infuse the gin. Pour the gin into a small clean jar or glass, stir in the tea leaves and leave to infuse at room temperature for 45-60 minutes. Strain through a fine sieve or coffee filter, then store in a clean jar and seal. So long as it’s strained properly, it should now keep for up to six months.…