Ginuary 22nd: the Bohemian, with Elderflower Foam.

Thanks to a generous Peychaud’s donation, I finally got to tick this one off my list. Thanks to Pinterest, it was on my list in the first place (very pretty, Kitchen Swagger!). Yet again I could have done some googling and just made a plain ol’ Bohemian, which would have been delicious. Unless the gin/grapefruit/elderflower combo is getting a little tired already? Have I just been reading this recipe over and over? Am I still just hungover from yesterday? Who can really say?

The Bohemian

  • 30ml/1oz gin (I used Williams Chase Pink Grapefruit)
  • 30ml/1oz St-Germain
  • 22.5ml/0.75oz fresh grapefruit juice
  • 2 dashes Peychaud’s bitters

Shake ingredients with ice, strain into a chilled cocktail glass.

For the Elderflower Foam, dry shake (no ice!) one egg white with 15ml/0.5oz elderflower liqueur for 30secs, then pour on top of your cocktail.

Any time I’ve made a drink with egg white in the past, the egg white has been shaken in with the other ingredients, and I think that’s one of the reasons I was drawn to try this recipe! Obviously the foam is separated to flavour the egg white with the elderflower liqueur. Plopping the foam on top of the drink left it a bit lumpy (a bit like how my cappuccinos turn out…) but I’m it still tasted delicious. With or without foam, this is a good drink!