Linden Alley Recipe
Saint-Germain, Suze, Sour Linden Tea and Essential Oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish & Aromatics
Method
Cocktail
- 1
Brew and chill tea (advance step)
Steep 1 tablespoon dried linden (lime) blossoms in 1 cup (240 ml) just-off-boil water for 5 minutes. Strain and chill until cold. Use 2 oz of this cold linden tea for the cocktail.
- 2
- 3
Add St-Germain (1 oz), Suze (0.5 oz), fresh lemon juice (0.75 oz), simple syrup (0.5 oz), chilled linden tea (2 oz) and the pre-shaken egg white (if using) to the shaker.
- 4
Fill the shaker with ice and shake very hard for 12–15 seconds until well chilled and frothy.
- 5
- 6
Top gently with 1 oz sparkling water to add a light effervescence.
Garnish & Aromatics
- 7
Twist the lemon peel over the drink to express oils, then rub the rim and drop it in as a garnish.
- 8
Carefully place one edible linden blossom or small edible flower on the foam or surface.
- 9
Using a toothpick or dropper, add exactly 1 drop of linden (lime) essential oil to the surface of the cocktail. IMPORTANT: ensure the essential oil is food-grade and safe for ingestion; if not food-grade, instead add an extra small spritz of linden tea or a few crushed blossoms for aroma.
