Method:Measure all ingredients into the glass part of a cocktail shaker, fully fill with cubed ice, attach the top section securely,
"Shake really hard" then double strain (using a fine tea strainer) into a chilled or frozen clean martini glass.
Dispense espuma on top of cocktail to the rim - about 0.7cm.
Serve with a smile and enjoy!
Notes:N2O Mango Espuma: Made in isi soda siphon (500g Funkin Mango Puree, 75g easy liquid pasturised egg white, 175ml still mineral water) add to siphon and charge with 1 shot of N20.
Why? Fantastic molecular twist on a Mojito, you don't get the mint bits so often found in your straw, and your teeth (!), with the long version and the mango complements the mint perfectly.