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FLORAL CLOUD.

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.

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Title Annotation:MISE en PLACE
Author:Thompson, Al
Publication:Art Culinaire
Date:Jun 22, 2019
Words:117
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