The Spring Blossom

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.