Monarch Recipe

Make espuma with immersion blender

Combine Greek yogurt, milk, powdered sugar, lemon zest and soy lecithin in a tall container. Use an immersion blender to blend until completely smooth and aerated (30–45 seconds). Let sit for 2–3 minutes to stabilize foam. Skim off the thick foam for topping the cocktail. If using a whipping siphon: mix yogurt, milk, sugar and zest, strain into siphon, charge with one cream charger, shake and chill for 10 minutes, then dispense foam gently.

Prepare strawberry purée (if not already)

Hull and quarter 3–4 fresh strawberries and blitz in a blender until smooth. Strain through a fine mesh if you prefer a silky texture. Measure 1 oz for the recipe.

Make honey-balsamic syrup (advance or same day)

In a small saucepan combine equal parts honey and water (1/4 cup each) and 1 tablespoon good balsamic vinegar. Warm gently, whisk until combined, then cool. This yields a syrup with bright balsamic notes. Use 0.5 oz for one cocktail.

Fill a cocktail shaker with ice. Add 3 oz barley soju, 1 oz fresh strawberry purée, 0.5 oz fresh lemon juice, 0.5 oz honey-balsamic syrup and 0.25 oz simple syrup.

Shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Double strain into a chilled coupe or rocks glass over fresh ice (for on-the-rocks style) or without ice for a more elegant coupe presentation.

Gently spoon or dispense a 1–1.5 tablespoon layer of the yogurt espuma on top of the cocktail. The foam should sit as a delicate crown.

Finish with a thin slice of strawberry laid on the espuma, tuck micro basil or mint leaves beside it and express a lemon twist over the foam, running it around the rim and dropping it on top.

Serve immediately. Before drinking, advise guests they can stir the espuma into the cocktail for a creamy, bright finish or sip through it to experience the layered flavors.