Empress Gimlet Colada

Method

Rim your glass with toasted coconut, and set aside. Add Empress Indigo Gin, lime juice, and simple syrup in a shaker with ice, and shake for about 10 seconds. Double strain into your chilled prepared cocktail coupe. Top with the foam, and sprinkle a pinch of toasted coconut over top.

Notes

*For the foam, add 175 g unsweetened coconut water, 115 g pineapple juice, 1.3 g malic acid, 1.2 g methyl cellulose , and 0.5 g xanthan gum to a blender and blend at high speed for 30 seconds. Pour in a pint sized cream whipper and charge with a N₂O cartridge. Shake vigorously for 15 seconds. Charge one more time with a N₂O cartridge and shake again. Place in the fridge 1 hour before using. This will top about 6 to 8 cocktails and can be kept in the fridge for up to 5 days.

You can also make the foam by using the same amount of coconut water and juice along with an egg white and 20 ml lime juice.