Ginger Margaritas
Mixologist Junior Merino of The Liquid Chef – New York, NY
Adapted by
Yield: 1 Cocktail

1 pound bag Raspberry Rose Foam
4 rose petals
½ ounce Dainzu rose syrup
2 ounces Bacardi Razz rum
2 ounces Brut Champagne

Prep the foam and chill it in the iSi Thermal Whipper. Charge the whipper once and then taste it to test the thickness of the foam. Use a new charger to increase the thickness if necessary. Slice the limes into 6 parts each, and remove the veins. Take 3 lime slices, or more depending on your preferred level of bitterness, and muddle them with 3 of the rose petals, and the rose syrup. Add the rum and ice and shake. Pour the contents into a highball that contains the champagne. Top the cocktail with the foam and garnish with the remaining rose petal.