Shake with ice and strain into a chilled cocktail glass.
Top with a maple syrup foam.
Maple syrup foam recipe
- 8 oz water
- 5 oz maple syrup
- 1 oz lemon juice
- 5 egg whites
Charge with N2O in a ISI whip cream canister. Refrigerate for at least an hour before using.
Recipe by Josh Sullivan and Paul Palombo.