Ingredients

• 2 ounces Rhubarb-Infused Elderflower Liqueur, recipe follows
• 3 wild strawberries
• 3/4 ounce Meyer Lemon Air, recipe follows
• 1 bottle elderflower liqueur (recommended: St. Germain)
• 6 stalks fresh rhubarb, chopped
• 1/2 cup fresh Meyer lemon juice
• 1 pinch soy lecithin

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Instructions

1. 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.
2. Place the rhubarb in the bottle of elderflower liqueur for a week and a half.
3. Place the lemon juice in a bowl. Dust with soy lecithin. Using an immersion or hand blender, froth until light and fluffy.