Recipe courtesy of Matthew Biancaniello
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Spanish Rose
Total:
48 hr 10 min
Active:
10 min
Yield:
1 serving
Level:
Intermediate
Total:
48 hr 10 min
Active:
10 min
Yield:
1 serving
Level:
Intermediate

Ingredients

  • 3 or 4 whole strawberries
  • Pinch fresh chocolate mint leaves, plus 1 sprig for garnish
  • 2 ounces gin (recommended: Hendricks)
  • 3/4 ounce agave syrup
  • 3/4 ounce fresh lime juice
  • 1 bar spoon Rose Geranium Water, recipe follows
  • Ice, for shaking
  • 1 large ice cube, for serving
  • Saffron-Infused Elderflower Foam, recipe follows
Rose Geranium Water:
  • 3 bunches rose geraniums
Saffron-Infused Elderflower Foam:
  • 1 gram Spanish saffron
  • 1 bottle elderflower liqueur (recommended: St. Germain)
  • 1/2 cup organic egg whites
  • 1/2 ounce fresh lime juice

Directions

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.

Rose Geranium Water:

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.

Saffron-Infused Elderflower Foam:

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.

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