by Davide Elia, Bar Manager at  EastSide Kitchen + Bar, Sydney
 

Makes 1 cocktail

 

45ml Suburban Gin
15ml peach liqueur
25ml agave nectar
20ml yuzu juice (available from Asian grocers)
2-3 dashes of dandelion bitters (available from large bottle shops)
2-3 dashes of Acquafaba (or egg white)

 

In a cocktail shaker add all ingredients and shake until foamy, then add ice and shake until well chilled. Pour into a champagne bowl or martini glass and enjoy immediately.

 

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