Place the strawberries into a metal cocktail shaker and muddle with the mint. Add the gin, agave syrup, lime juice and Rose Geranium Water. Fill the shaker with ice, seal and shake vigorously. Strain over a large ice cube in a cocktail glass. Top with Saffron-Infused Elderflower Foam and chocolate mint sprig.
Pour 2 cups water into a small pot. Add the rose geraniums and bring to a boil. Take off the heat and allow the rose geraniums to steep for 2 days. Strain out and bottle the water for later use.
Carefully add the Spanish saffron to the bottle of elderflower liqueur. Allow to sit for 1 day. Pour 1/2 cup of the saffron-infused elderflower liqueur, the egg whites and lime juice into a professional cream whipper container. Shake hard for 10 seconds and double charge with nitrous oxide before dispensing. (Will keep overnight.)
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Matthew Biancaniello at Library Bar in the Hollywood Roosevelt Hotel