70cl Japanese Gin
Lemon and yuzu oil
1 egg white
A baby apple and or dill pollen
A zest of lemon or yuzu peel
For the dill infusion, simply add 30g fresh dill to 70cl Cambridge Distillery Japanese Gin, sous vide at 65 degrees for 45 minutes.
Allow to cool and strain back in to bottle.
Add all ingredients to shaker, add ice and shake, fine strain back in to shaker and dry shake (without ice) to emulsify the egg white.
Strain over a large ice rock.