The Biggar Blue

60ml Biggar Gin
40ml Briottet Curaçao Bleu
25ml Briottet Triple Sec
1 Egg White
Squeezed juice of half a Fresh Lime

Add a decent scoop of ice into a cocktail shaker.
Combine above ingredients and shake vigorously for approximately 15 seconds.

Using a Hawthorn strainer and a second small sieve, fine strain the mix into a tumbler glass or a coupe glass for best results.
Take the head of a sprig of mint and 3 raspberries to garnish.
(This recipe can also easily be made into a long drink by adding lemonade into a highball glass. If doing so there is no need to double strain.)


Designed by David Lapsley, Sommelier Patron at Etive Restaurant in Oban.

The Biggar Gin Co. Wyndales Mill, Biggar. Contact us