North Star Cocktail - Recipe by The Langham, Sydney

Ingredients

60mL Langham (London) dry gin
40mL fresh pineapple juice
8 mint leaves
20mL yuzu vinegar
20mL simple syrup
3 drops Wonderfoam
Dehydrated rose petals for garnish

Method

Freshly squeeze your pineapple juice.

Fill a Collins glass (or highball) with ice.

Assemble the listed measurements of ingredients into a shaking tin.

Close the shaker and shake without ice to begin emulsion and make the foam (this is called a dry shake).

Open the shaker and fill with ice, shake once more.

Double strain into the Collins glass.

Gently garnish with a few dehydrated rose petals for aroma and a touch of Langham pink!

Recipe provided by The Langham, Sydney