Pink Velvet Cloud

Ingredients

Cocktail

• 1½ oz vanilla vodka
• ½ oz elderflower liqueur
• 1 oz strawberry purée
• ¾ oz lychee juice
• ½ oz lemon juice
• ½ fl oz strawberry-balsamic vanilla syrup, plus 1 tsp for the finish
• Tiny pinch salt
• Ice

Strawberry-balsamic vanilla syrup

• ½ cup chopped strawberries
• ¼ cup sugar
• ¼ cup water
• 1 tsp balsamic vinegar
• ½ tsp vanilla extract
• Pinch salt

Mascarpone coconut cloud

• 2 tbsp mascarpone
• 2 tbsp coconut cream
• 1 tbsp heavy cream
• 1 tsp vanilla syrup
• Pinch salt

Finish

• 1 strawberry slice
• ½ tsp freeze-dried strawberry powder or 1 tsp white chocolate shavings

Step by step

1. Simmer chopped strawberries, sugar, and water for 5–7 minutes. Lightly crush, remove from heat, add balsamic, vanilla, and salt; steep 10 minutes, fine-strain, and cool.
2. Whisk mascarpone, coconut cream, heavy cream, vanilla syrup, and salt into a thick but spoonable foam. Chill.
3. Shake vodka, elderflower, strawberry purée, lychee juice, lemon, ½ oz syrup, and salt with ice for 12–15 seconds.
4. Double-strain into a chilled coupe. Spoon the cloud foam on top.
5. Drizzle the separate 1 tsp strawberry syrup over one edge. Add the strawberry slice and either the measured strawberry powder or white chocolate shavings.

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