Chill a coupe or Nick & Nora glass in the freezer. In a mixing glass, pour 2 tbs gin, 0.5 tbs dry vermouth, 0.5 tbs aperitif liqueur, 0.75 tbs fresh lemon juice, 0.5 tbs elderflower liqueur, 0.5 tsp simple syrup, and 2 tsp orange bitters.

Add clarifier

Add 1 large egg white (or 1.5 tbs aquafaba for vegan) to the mixing glass. This provides silkiness and a frothy head when shaken.

Clarifying / Texture

Dry shake

Without ice, seal the mixing glass (or a cocktail shaker) and shake vigorously for 15–20 seconds to emulsify the egg white and incorporate air, producing a creamy foam.

Wet shake

Add 6 large ice cubes to the shaker. Shake again vigorously for 10–15 seconds until the outside of the shaker is very cold. This chills and dilutes the cocktail to the proper balance.

Ice & Service

Strain

Double-strain the cocktail (use a Hawthorne and fine-mesh strainer) into the chilled coupe or Nick & Nora glass. If you prefer a slightly colder, slushy mouthfeel, pour over a small amount (about 1/4 cup) of cracked ice in the serving glass before straining.

Finish & Garnish

Garnish

Express a lemon twist over the surface to release oils, then set it on the rim or float it. Add an edible flower or micro-herb on the foam if desired.

Optional theatrical finish

If using dry ice for a smoky presentation, place a single small pellet in a separate small metal cup set inside a larger serving bowl — do not place dry ice directly in the cocktail. Add a little warm water to the cup to create fog, and present the fog around the chilled glass. Handle dry ice with tongs and gloves; ensure no pellet enters the drink.