Warm a flute with hot water, then pour out the water, build the cocktail and float the cream.
FOR THE CREAM
Add the cream and milk to a clean squeeze bottle with the sugar cubes. Seal and, with your finger over the nozzle opening, shake the bottle 100 times. The cream will be sufficiently whipped when you can rest a bead of cream on your finger.
Store in the fridge for up to three days and shake again before each use.
To float cream on a drink, shake the cream (not too much or it will thicken), aim the nozzle just above the drink and squeeze slowly to cover the surface of the drink with a thin, even layer of cream. For a faster flow, trim 1cm off the top of the nozzle to create a larger opening.
Recipes and photography taken from ‘The Madrusan Cocktail Companion’ by Michael Madrusan and Zara Madrusan. Photography by Mark Roper (Murdoch Books, £35)
