5ml Heddadura Agave Syrup (plus extra for garnish)
1x egg white
rose petals (dried) or small flowers for garnish
Prep garnish first. On the edge of your glass (going downwards) with a pastry brush gently make a line (about 1cm wide) down using the agave nectar. Hand add your dried rose petals gently pressing down so they stick to the side of the glass, have some more on hand for your final garnish too.
Add a pitted lychee to the bottom of the glass as well (you will pour the cocktail on top of this).
Pop your remaining ingredients (gin, lemon, agave, lychee syrup, St Germaine, coconut cream) into your cocktail shaker followed by the egg white. Don’t be worried if you see the coconut cream separating it will mix when shaken.
Top with ice and shake hard and fast until you see the egg white foaming nicely.
Double strain into your glass and add the remaining rose petals in a line following the one on the glass.