Daisy Gammon

I’d only add a good rub of the rim with orange or blood orange peel

Ended up with an utter fail. The cream seemed to split, so the cocktail ended up with foam and then a layer redolent of a standard drink, rather than a fluffy cloud. The taste was too tart with no balance whatsoever. It ended up being limp, with no creaminess or smoothness. Anybody could provide some insight so that I can do it correctly next time? I shaked for 40 seconds, then reverse dry shook it for 1.5 minutes.

Sorry I meant try first 7 ingredients then add cream ect…

Ended up with an utter fail. The cream seemed to split, so the cocktail ended up with foam and then a layer redolent of a standard drink, rather than a fluffy cloud. The taste was too tart with no balance whatsoever. It ended up being limp, with no creaminess or smoothness. Anybody could provide some insight so that I can do it correctly next time? I shaked for 40 seconds, then reverse dry shook it for 1.5 minutes.

Ok I think I know what happened. Cream expands and also will separate like when whipping cream, basically it starts to form butter. You need to form the egg white first then add the other ingredients. So try first 8 ingredients with just 2 cubes first then add cream and shake in full shaker for just 30 seconds and proceed as per recipe. Hope this helps!