2 oz Talnua Finglas Gin or Finglas Dubdair Gin

½ oz lime juice

½ oz rosemary, lavender syrup

2 quarter inch cucumber wheels

2 large basil leaves

Pinch of black pepper

1 egg white

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Prep

Rosemary, Lavender Syrup

Bring 2 cups of water to a boil. Add two cups of white table sugar. Once fully dissolved, remove from heat and add 1 - four inch rosemary sprig and 1tsp lavender flower. Rest overnight in refrigerator. Remove rosemary and lavender, then store in refrigerator up to two weeks.

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Combine cucumber, basil, & lime in shaker

Muddle aggressively!!!

Add all other ingredients to shaker 

Dry shake for 20 seconds

Add ice and shake an additional 10 seconds

Fine mesh strain into cocktail glass

Garnish with a stick of thyme

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