A crisp and bright cocktail for the festive season and beyond. This Lemon & Olive Sour keeps its balance: citrus for lift and brine for depth, with a soft, glossy foam adding a celebratory touch. 

Ingredients:
20ml Garden Grown Gin (available in-store)
20ml Lustau Vermut Blanco (available in-store)
20ml lemon juice
10ml simple syrup (1:1 ratio of sugar dissolved in filtered water) 
10ml olive brine
Dash egg white or aqua faba
A few drops of olive oil
A green olive or lemon rind to garnish

Equipment:
Boston Shaker
Cocktail Picks
Jigger
A cocktail glass such as a Riedel Nick & Nora or a rocks glass from the Savaage by Nude range
Bar Spoon
Cherry & Olive Pitter

Add all ingredients to a Boston shaker and shake vigorously without ice, until thick and pale. Add ice and shake again until very cold and emulsified.

Double strain into a cold cocktail glass, or over a block of Navy Strength Ice Co. into a rocks glass.

Garnish with an olive or lemon rind and four drops of rich olive oil.