Hay, Hoe, Let’s Grow Cocktail Recipe by Award-Winning Botanist Bartender Max Curzon-Price

Hay, Hoe, Let’s Grow Cocktail Recipe by Award-Winning Botanist Bartender Max Curzon-Price

DRINKING + DINING

October 12, 2018

Fairmont Pacific Rim has no shortage of award-winning bartenders. Recently, Botanist Bartender Max Curzon-Price won the top spot in the North American leg of the 12th Annual “Most Imaginative Bartender” Competition. In partnership with Bombay Sapphire Gin, the final competition saw 16 finalists from around the US & Canada, showcasing their creative skills to put together some extraordinary cocktails.

During the final showdown in London, England, Max took home sixth place overall, as one of only two Canadians to earn top honours. Max has shared his winning cocktail recipe below so that you can recreate the perfect fall cocktail at home.

Hay, Hoe, Let's Grow Cocktail by Botanist Bartender Max Curzon-Price

Hay, Hoe, Let’s Grow Cocktail / Photo Credit: Denny Culbert

Hay, Hoe, Let’s Grow
Created by: Max Curzon-Price, Botanist

Ingredients:
60ml        Bombay Sapphire
30ml        Acidified Parsnip Juice
22ml        Bee Pollen Syrup
3 dashes  Hay and Burdock Root Bitters
1             Egg White

Method:
1. Add all ingredients to a shaker and shake until the egg white has emulsified. Add ice, shake again until chilled, and strain into glass.
2. Garnish with bee pollen and lavender