FLORAL CLOUD Makes 2 For the floral cloud: 3 ounces gin 1 1/2 ounces lemon juice 3/4 ounce simple syrup 3/4 ounce maraschino liqueur 3/4 ounce creme de violette 2 dianthus microflowers Aromatized hibiscus-rose-orange blossom water Dry ice FOR THE FLORAL CLOUD: In a shaker, combine all Ingredients, except blossom water and shake vigorously with ice. Fine-strain into an empty wine glass. Heat aromatized hibiscus-rose-orange blossom water. Pour into a glass decanter and add pieces of dry Ice. An aromatic cloud will begin to release. Pour hibiscus cloud from decanter Into glass, taking care not to pour any liquid from the decanter. Garnish with a dianthus microflower.
Al Thompson, Barmini, Washington D.C.