If you don't have honey syrup ready, combine equal parts honey and hot water (by weight or volume) and stir until smooth. Cool before using. Measure 0.5 oz for this recipe.

Dry shake (if using egg white)

Add tequila, elderflower liqueur, lime juice, passion fruit purée, honey syrup and egg white to a cocktail shaker. Without ice, seal and shake vigorously for 15–20 seconds to emulsify the egg white and build foam.

Wet shake

Open the shaker, add a good handful of ice, reseal and shake hard for 12–15 seconds until the shaker is very cold to the touch and well chilled.

Strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a fine mesh strainer to remove ice shards and any pulp for a silky texture.

Optional orange float

If using the dry curaçao/orange liqueur, gently pour 0.25 oz over the back of a bar spoon held just above the cocktail surface to create a thin aromatic float.

Garnish & Serve

Place flower

Carefully place the edible flower or microherbs to one side of the foam so it rests on the surface.

Add citrus & fruit

Add a lime wheel to the rim or float on the edge of the glass and position the dehydrated passion fruit slice or a small strip of lime zest beside the flower for visual contrast.

Serve

Serve immediately while the foam is fresh and aromatic. Provide a small tasting note: bright floral from elderflower, tropical passion fruit, honeyed sweetness and a zesty lime backbone.