Ingredients
Scale
- 1 1/2 oz gin, I used Aviation Gin
- 3/4 oz creme de mûre blackberry liqueur, I used Briottet
- 1 1/2 tablespoons apricot rosemary jam from The Jam Lab or other stone fruit jam
- 1 tablespoon plain greek yogurt
- 1/2 oz lemon juice
- garnish: blackberries and lemon slice
Instructions
- Add all ingredients into a shaker with ice.
- Shake hard and double strain with a Hawthorn strainer and fine mesh strainer into glass with crushed ice.
- Garnish with blackberries and lemon slice.