Ode to Aud
Mixologist Naomi Schimek of The Spare Room at the Hollywood Roosevelt Hotel – Los Angeles, CA
Adapted by StarChefs.com
Yield: 1 Cocktail

INGREDIENTS
Jasmine Foam:
8 ounces egg white
2 ounces lemon
2 ounces simple syrup
2 ounces Everclear
10 drops jasmine oil

To Assemble and Serve:
2 ounces Miller’s gin, infused with Japanese cherry green tea
¾ ounce lemon juice
½ ounce simple syrup
¼ ounce green Chartreuse
Ice
1 pansy

METHOD
For the Jasmine Foam:
Add the egg white, lemon, simple syrup, Everclear, and jasmine oil to an iSi Gourmet Whip Plus, shake, and charge with 2 iSi N20 charges.

To Assemble and Serve:
Shake the gin, lemon juice, simple syrup, and Chartreuse with ice and strain into a coupe. Top with Jasmine Foam. Garnish with a pansy.