A light, floral gin fizz built around Ukiyo Japanese Blossom Gin with a bright citrus lift and sparkling finish for an elegant, pretty serve.
ABy Annebala
Servings
1
1.5 oz Ukiyo Japanese Blossom Gin
0.75 oz Fresh lemon juice
0.5 oz Elderflower liqueur
0.5 oz Simple syrup
1 piece Egg white
2 oz Chilled soda water
1 pinch Edible dried rose petals
1 piece Lemon wheel
1 cup Ice cubes
Calories
458 kcal
Protein
25g
Carbs
58g
Fat
1g
Fiber
2g
Sugar
54g
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Dry Shake
1. Add the gin, fresh lemon juice, elderflower liqueur, simple syrup, and egg white to a cocktail shaker WITHOUT ice. Seal tightly and shake vigorously for 15 seconds — this dry shake builds a beautiful, silky foam.
1.5 oz Ukiyo Japanese Blossom Gin,
0.8 oz Fresh lemon juice,
0.5 oz Elderflower liqueur,
0.5 oz Simple syrup,
1 piece Egg white
2. Add ice cubes to the shaker, seal again, and shake hard for another 15–20 seconds until the shaker is very cold and frosty on the outside.
1 cup Ice cubes
Build & Serve
3. Double-strain through a fine mesh strainer into a chilled coupe or tall fizz glass to catch any ice chips and ensure a silky, smooth pour.
4. Gently pour the chilled soda water down the side of the glass — do not stir, as this preserves the effervescence and lifts the foam to a beautiful crown.
2 oz Chilled soda water
5. Garnish with a lemon wheel on the rim and scatter a pinch of dried rose petals over the foam for an elegant, blossoming presentation. Serve immediately.
1 pinch Edible dried rose petals,
1 piece Lemon wheel
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