Mon Numéro 1 Recipe

Prepare

Chill a coupe or martini glass in the freezer for at least 5 minutes.

If using egg white, separate one egg and measure 0.5 egg white (about 15–18 g). Keep the white chilled until ready to use.

Add the gin (2 oz), bergamot cordial (0.5 oz), jasmine cordial (0.5 oz), verjuice (0.5 oz), fresh lemon juice (0.25 oz), rose water (2 drops) and the egg white (0.5 unit, optional) into a cocktail shaker without ice.

Dry shake

Seal the shaker and shake vigorously for 12–15 seconds to emulsify the egg white and aerate the mixture, creating a silky foam.

Wet shake

Open the shaker, add a generous scoop of ice (about 1 cup) and shake again vigorously for 12–15 seconds to chill and dilute the cocktail properly.

Double strain the cocktail through a fine mesh strainer into the chilled coupe to remove small ice shards and ensure a smooth texture with a stable foam head.

Express a bergamot zest over the drink by holding the peel skin-side down about 3–4 inches over the surface and give it a quick twist to release the oils, then rub the rim lightly with the peel and drop it onto the foam or rest it on the glass edge.

Place a single edible rose petal gently on the foam’s center. If desired, add a tiny pinch of micro jasmine blossoms around the petal for visual and aromatic complexity.

Serve immediately and advise the drinker to inhale the aromatic top notes of bergamot, jasmine and rose before sipping.