INGREDIENTS

• 40ml pink gin

• 20ml white creme de cacao

• 10ml lemon juice

• 5ml Sovrano Rosolio Liqueur

• 10ml vanilla syrup

• 1 large egg white, at room temperature

• Ice cubes, for shaking

• Rose fairy floss, to serve

METHOD

1. Place all ingredients into a cocktail shaker.

2. Fill the shaker with ice, then shake vigorously for 30 seconds. Strain mixture into a large jug, discarding ice from the shaker. Return mixture to cocktail shaker and shake vigorously for 30 seconds. Double strain into a champagne coupe glass.

3. Serve decorated with fairy floss.