On a small plate combine the superfine sugar and grated lemon zest. Moisten the rim of a chilled coupe or rocks glass with a lemon wedge, then dip the rim into the lemon-sugar mixture to create a thin sugared rim. Place the glass in the freezer or set aside in the fridge to chill.

Dry shake

In a cocktail shaker add gin, lemon juice, honey syrup, Cointreau, and the egg white. Do a vigorous dry shake (no ice) for 20–30 seconds to emulsify the egg white and produce a thick, silky foam.

Wet shake

Add the 0.5 cup of ice to the shaker and shake again vigorously for 12–15 seconds to properly chill and dilute the mix. This second shake should further aerate the foam.

Strain and serve

Double-strain the mixture through a fine mesh strainer into the chilled glass over 0.75 cup of crushed ice. If you prefer a slightly longer fizz, top with up to 0.5 oz cold sparkling water and gently allow it to settle without stirring.

Frosted Topping & Garnish

Create frosted top

Using the back of a spoon, gently press the egg-white foam so it forms a smooth cap over the cocktail. Sprinkle the 1 tsp of ice crystals (or very finely crushed ice) lightly over the foam center to create a frosted appearance. The crystals will sit on the foam and give a shimmering, icy look.

Garnish and finish

Place the edible flower or thin lemon wheel on the foam edge or partially on the sugared rim. Serve immediately with a short tasting spoon or straw so the first sip captures the frosted foam.