Pour the Rhubarb-Infused Elderflower Liqueur into a shot glass. Gently drop the strawberries into the shot glass. Top with 3 small spoonfuls of Meyer Lemon Air.
Place the rhubarb in the bottle of elderflower liqueur for a week and a half.
Place the lemon juice in a bowl. Dust with soy lecithin. Using an immersion or hand blender, froth until light and fluffy.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Matthew Biancaniello at Library Bar in the Hollywood Roosevelt Hotel