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2 oz. Butterfly pea flower- and lavender-infused gin
1 oz. Fresh lime juice
1 oz. Simple syrup
2 oz. Raspberry sour foam*

Combine infused gin, lime juice and simple syrup and shake. Pour into wine glass over ice. Spray raspberry sour foam into glass and garnish with a mint leaf.

*For raspberry sour foam:
Fill a whipping siphon with fresh strained raspberry juice, 2 egg whites and 1 oz. simple syrup. Charge the siphon with 1 cream whipper charge and spray into glass.

The mixologists at Casa Tua Cucina at Miami’s Saks Brickell City Centre created this recipe.

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