Fountain Recipe

Prepare ingredients

Measure gin, St. Germain, lemon juice, simple syrup and orange bitters. If using egg white, separate half an egg (about 0.5 egg white).

Dry shake (if using egg white)

Add gin, elderflower liqueur, lemon juice, simple syrup, orange bitters and egg white to a cocktail shaker without ice. Shake vigorously for 15–20 seconds to emulsify and build foam.

Wet shake

Add a generous scoop of ice to the shaker (about 1 cup). Shake vigorously for 10–15 seconds until well chilled and the shaker is frosty to the touch.

Strain

Double-strain the shaken mixture into a chilled Collins or highball glass filled halfway with fresh ice to remove small shards and produce a smooth texture.

Top with soda

Gently pour 2 oz cold club soda down the inside of the glass to preserve the foam and create a light effervescence. Do not stir vigorously—just a gentle lift-and-pour to combine.

Float an edible flower on the foam or rest a lemon wheel on the rim. Optionally express a lemon peel over the drink and drop it in for extra aroma.

Serve immediately with a short straw. Encourage the first sips to enjoy foam and effervescence together.