Instructions

1. Combine first 4 ingredients in a mixing tin, add ice and shake vigorously. Strain mixture through a fine mesh strainer into a chilled cocktail coupe. Top with Jasmine-Ginger-Honey Foam and a spray of bergamot essence.
2. To make JASMINE-GINGER-HONEY FOAM (to top): Brew 3 green jasmine tea bags in 400 ml of hot water for 5 minutes. Meanwhile, juice 1 lb (500 g) of ginger into a large bowl and add equal volume of honey. Mix together, you will only use 100 ml of this ginger-honey syrup. Take 3 gelatin sheets, bloom in ice water for 10 minutes, then microwave for 30 seconds to liquefy. In a bowl, combine jasmine tea, ginger- honey syrup and gelatin liquid and whisk together until fully dissolved. Add to a whipped cream dispenser and charge twice with nitrous oxide. Foam cream over top of cocktail and enjoy!