For the kick off sessions of Diageo World Class China 2013
45ml infused Ketel One
20ml honey syrup
20ml lemon juice
15ml egg white
Make as a sour - double shake and strain.
Two infusions are both made with 50:50 rose buds and hibiscus flowers. One infused for 6 hours, one infused for 2 minutes using Nitrogen cavitation.
One drink is light and floral, the other is richer with more sweetness and bitterness.
Garnished with a dry flower, bitter 'heart' and silver cake decorations