• 60ml French Earl Grey Gin
• 30 ml simple syrup
• 30 ml lemon juice
• 1 egg white
• Ice

☛ Add all ingredients to a cocktail shaker, adding the egg white last. Dry shake (no ice) for twenty seconds so the egg can get fluffy. Add ice, and shake until chilled. Double strain into a champagne glass and garnish with edible flowers.

* for an egg free version, use 3-5 drops of wonderfoam instead.