Trillium Gin Fizz
Tender mint leaf, bruised in Vanilla Suger Orange Peel String
-- Reserve Egg White and Seltzer refrigerated.
-- Shake remaining ingredients with about 100 grams whole ice cubes until well chilled and properly diluted - about 90 seconds should be sufficient.
-- Strain into chilled, air-tight shaker (critical).
-- Add Egg White and Seltzer
-- Seal and shake vigorously for at least 2 minutes.
-- Open the shaker (there should be an audible release of CO2)
-- Fill a tall, straight-sided, chilled 9oz highball glass to the rim and place in refrigerator to rest for 3 minutes.
-- Reseal shaker with reserve (there should be ~40ml).
After rest:
-- Retrieve highball glass
-- Briefly shake reserve in shaker
-- Puncture foam head with stir stick or the like
-- Pour reserve through head causing it to rise above the rim of the glass.
-- Serve with desert spoon
[['6 cl', 'Trillium Barrel Reserved Gin'], ['1.5 cl', 'Lime juice (freshly squeezed)'], ['1.5 cl', 'Lemon juice (freshly squeezed)'], ['3 cl', 'Double cream / heavy cream'], ['4 dash', 'Orange flower/blossom water'], ['1 spoon', 'Vanilla sugar'], ['1 fresh', 'Egg white'], ['3 cl', 'Carbonated/Sparkling/Selzer mineral water']]
[['6 cl', 'gin'], ['1.5 cl', 'lime juice'], ['1.5 cl', 'lemon juice'], ['3 cl', 'cream'], ['4 dash', 'orange flower/blossom water'], ['1 spoon', 'vanilla sugar'], ['1 fresh', 'egg white'], ['3 cl', 'carbonated/sparkling/selzer mineral water']]