The Pink Nimbus
Ingredients
- 1½ ounces Roku gin
- 1 ounce Italicus bergamot liqueur
- ½ ounce fresh lemon juice
- ½ ounce raspberry cordial*
- Bergamot foam**(optional)
- Fresh mint leaves or edible blossoms for garnish
Instructions
- In a bar tin, add gin, Italicus, lemon juice, raspberry cordial and ice. Shake vigorously for 15 seconds and strain into a chilled cocktail glass. Top evenly with bergamot foam and garnish with fresh mint or edible blossoms. *Raspberry Cordial: Combine 12 ounces (¾ pound) raspberries, ¾ cup granulated sugar and 2½ cups water in a medium saucepan. Simmer over high heat for 5 minutes and stir to crush raspberries. At just boiling, reduce heat to low and simmer 25 minutes. Cool to room temperature, fine-strain into a clean jar or bottle. Store in the refrigerator up to 1 week. Makes approximately 2¼ cups.
- **Bergamot Foam In a CO2 canister, combine 4 fresh egg whites (pasteurized if you prefer) and 4 ounces each bergamot liqueur, fresh lemon juice and simple syrup. Add CO2 charger and dispense foam over the prepared cocktail.
