INGREDIENTS
40ml pink gin
20ml white creme de cacao
10ml lemon juice
5ml Sovrano Rosolio Liqueur
10ml vanilla syrup
1 large egg white, at room temperature
Ice cubes, for shaking
Rose fairy floss, to serve
METHOD
Place all ingredients into a cocktail shaker.
Fill the shaker with ice, then shake vigorously for 30 seconds. Strain mixture into a large jug, discarding ice from the shaker. Return mixture to cocktail shaker and shake vigorously for 30 seconds. Double strain into a champagne coupe glass.
Serve decorated with fairy floss.