title: Bird of Paradise Gin Fizz
garnish: Red rose petal
recipe: SHAKE first 5 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and slowly pour 2/3rds of the contents of the shaker from a higher than normal height into a chilled empty glass (no ice in glass) while simultaneously pouring soda with your other hand. The cocktail and soda should form a single stream of liquid falling into the glass.
  
  As when pouring a Guinness, to achieve a perfect head on a fizz, the cocktail should be left to settle for at least a minute before topping off with what remains in the shaker. Ideally, during the settling period, the glass should be placed in a glass froster/fridge/freezer. As the final contents of the shaker are poured into the glass so the head should rise like a souffle.
ingredients: [['6 cl', 'Portobello Old Tom gin'], ['3 cl', 'Lime juice (freshly squeezed)'], ['1.5 cl', 'Raspberry (framboise) sugar syrup'], ['3 drop', 'Orange flower/blossom water'], ['2 cl', 'Pasteurised egg white'], ['Top up with', 'Thomas Henry Soda Water']]