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
• 3 bunches rose geraniums
• 1 gram Spanish saffron
• 1 bottle elderflower liqueur (recommended: St. Germain)
• 1/2 cup organic egg whites
• 1/2 ounce fresh lime juice

Instructions

1. 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.
2. 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.
3. 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.)