Waterloo Sour

Method:

To make the lavender simple syrup, combine 1 cup of water, 1 cup of granulated sugar, and 1 tablespoon of dried culinary lavender in a small saucepan. Bring to a gentle boil and stir until the sugar is dissolved. Remove from heat, cover, and let steep for 15 - 20 minutes. Strain out the dried lavender, and let it cool in the refrigerator.

In a cocktail shaker add the cucumber slices and lavender simple syrup. Muddle until combined. Then add the lemon juice and egg white. Dry shake vigorously for 10 seconds. Next add the Waterloo Gin, dry vermouth, and absinthe with ice. Shake until chilled. 

Double strain into a chilled cocktail coupe. Garnish with a lavender sprig.