1 oz Lime Juice
3/4 oz St. Germain
1/2 oz Crème de Cassis
1/2 oz Egg White (1 Egg White)
Shake once without ice and once with ice. Strain into a coupe glass and garnish with 5 drops of Angostura Bitters. Swirl the drops with a toothpick to resemble a flower (mine sort of looked like birds).
(*) This drink would have probably been better with tequila, but gin was a good first start.
After the Golden Dog, I picked up The Cocktail Hour's vodka booklet to see if there were any vodka recipes that could be converted into tasty gin ones. The one that seemed to have potential that night was the Lion Tamer from Vince Lund of Beretta in San Francisco. Vince first made the drink for a Leo guest of his, and the name Lion Tamer seemed to fit.