Cocktail Recipe

Chill glass

Place a highball or Collins glass in the freezer or fill it with ice water to chill while you prepare the cocktail (about 3–5 minutes).

Dry shake (if using egg white)

In a cocktail shaker, add yuzu juice (1 oz), Seedlip Garden (1.5 oz), simple syrup (0.5 oz) and egg white (0.5 each, optional). Seal the shaker and shake vigorously without ice for 10–15 seconds to build a frothy emulsion.

Wet shake

Open the shaker, add 6 ice cubes, reseal and shake hard for 12–15 seconds until the shaker is cold to the touch and the mixture is well chilled and slightly aerated.

Discard the chilling ice or remove the glass from the freezer and add fresh serving ice (about 6 cubes). Double-strain the shaken mixture into the chilled highball or Collins glass using a fine mesh strainer over a Hawthorne or julep strainer to capture ice shards and egg white solids.

Top with club soda (about 3 oz). Pour gently to preserve foam.

Add 2 drops of rose water directly on top of the foam. Be conservative: rose water is potent. If you prefer a stronger floral note, stir the rose water into the cocktail before topping with soda instead of placing on foam.

Garnish with a yuzu or thin lemon wheel on the rim and a small sprig of micro mint or an edible flower laid atop the foam.

Serve immediately with a straw or stirred once briefly by the guest to integrate soda. Enjoy.