Here’s the recipe:
BIRD BATH
2 oz. (60ml) Gin
1 oz. (30ml) Lime Juice
3/4 oz. (22ml) Rosemary Pomegranate Syrup
2 drops Saline
Champagne
Rosemary Air
PREPARATION
1. In a shaking glass, combine gin, lime juice, rosemary pomegranate syrup, and saline. Add ice and shake well.
2. Strain mix into serving glass and top with champagne
3. To create rosemary air, steep rosemary in 500 grams of water for 4 minutes. Add a sheet of gelatin and allow it to bloom for 10 mins. Stir in pot until gelatin has dissolved. Add a dab of xantham gum and shake mixture.
4. Using an air pump, create bubbles in the rosemary air and scoop them onto the serving glass.
5. Garnish with a rubber duck and enjoy responsibly!
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Tipsy Bartender
3183 Wilshire Blvd #196K22
Los Angeles, CA 90010
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