Hay, Hoe, Let’s Grow (Recipe!)

Last week, Vancouver bartender Max Curzon-Price was of Botanist was crowned Canada’s Most Imaginative Bartender at Bombay Sapphire’s annual competition in Toronto, beating out eight esteemed finalists from across the country. This fall, Max will be heading to England to represent Canada for the international crown.

Recognized for his artistry and creative use of ingredients, Max’s cocktail recipe is a unique addition to summer entertaining. Try recreating his dreamy recipe at home (or reimagine it for yourself)! —Vita Daily

Hay, Hoe, Let’s Grow

60 mL Bombay Sapphire gin
30 mL acidified parsnip juice
22 mL bee pollen syrup
2 dashes Hay and Burdock root bitters
1 egg white

Combine all ingredients, dry shake with a single ice cube to emulsify egg white and wet shake with full shaker. Fine strain and garnish.