The Spring Blossom

The Spring Blossom

A molecular cocktail that captures the essence of early spring, featuring spherified elderflower, chamomile foam, and a sous-vide infused gin.

Ingredients:

  • 2 oz sous-vide infused gin (infused with lemon verbena and elderflower)
  • 1 oz elderflower liqueur
  • 0.5 oz fresh lemon juice
  • 0.5 oz simple syrup
  • Sodium alginate and calcium chloride for spherification
  • Lecithin for foaming
  • Fresh chamomile flowers for foam
  • Edible flowers for garnish

Instructions:

  1. Prepare the sous-vide infused gin by vacuum-sealing lemon verbena and elderflower with gin and cooking at 55°C for 2 hours. Strain and chill.
  2. Create the elderflower spheres by mixing elderflower juice with sodium alginate and dropping into a bath of calcium chloride. Rinse and set aside.
  3. Make the chamomile foam by blending fresh chamomile flowers with water and lecithin, then aerating with a hand blender until frothy.
  4. In a shaker, combine the sous-vide infused gin, elderflower liqueur, lemon juice, and simple syrup. Shake with ice and strain into a chilled glass.
  5. Gently place the elderflower spheres on top of the cocktail, then layer the chamomile foam over the spheres.
  6. Garnish with edible flowers and serve immediately.