Disaronno Velvet Cloud

Description: Inspired by the smooth allure of Italian dolce vita, the Disaronno Velvet Cloud is a competition-worthy cocktail that marries the nutty warmth of Disaronno with delicate florals and a hint of smokiness. Cloudy in appearance but clear in flavor, it’s finished with a unique edible floral foam for a dramatic, sensorial presentation. Ingredients: - 45 ml Disaronno - 20 ml mezcal - 15 ml fresh lemon juice - 10 ml elderflower liqueur - 10 ml honey syrup (2:1) - 1 dash orange bitters - 1 egg white - Edible dried rose petals (for garnish) - Edible floral foam (see below) Glass: Coupe glass Edible Floral Foam (optional for garnish): - 40 ml elderflower cordial - 20 ml water - 1 g soy lecithin powder Whisk or froth with an immersion blender until a stable foam forms. Method: 1. In a shaker, combine Disaronno, mezcal, fresh lemon juice, elderflower liqueur, honey syrup, orange bitters, and egg white. 2. Perform a dry shake (no ice) for 20 seconds to emulsify. 3. Add ice and shake hard until well-chilled. 4. Double strain into a pre-chilled coupe glass. 5. Spoon a layer of floral foam on top. 6. Garnish with a sprinkle of edible dried rose petals. Serve immediately. The balance of amaretto, smoke, bright citrus, and delicate florals makes the Velvet Cloud both surprising and memorable—perfect for winning over judges.