A few months ago, I shared a recipe named Ispahan, which is inspired from a pastry (a combination of rose, lychee and raspberry flavors) of the famous pastry chef Pierre Hermé. That cocktail has the ingredients of vodka, lychee liqueur, lemon juice, raspberries and rose foam. Today’s cocktail is almost the same with the same ingredients. The difference is the foam and using gin instead of vodka. This time I used egg white and rosewater instead of a complicated cream siphon version of the rose foam since this recipe is easier to implement if you don’t have a cream siphon. So here it is;