UNITS OF ALCOHOL 1.4
ALCOHOL VOLUME 14%
COCKTAIL FLAVOUR PROFILE
- 25ml Bombay Sapphire
- 15ml Edmond Briotette Crème de Cacao Blanc (white chocolate liqueur)
- 15ml Bottlegreen Raspberry Cordial
- 15ml pasteurised liquid egg whites
- 3 small dashes Peychaud’s Bitters
Glassware & Barware
- Nick & Nora glass –frozen or at least well chilled
- Boston shaker
- Hawthorne strainer
- Measuring device
Shake all ingredients (except bitters) really well with cubed ice
Using a Hawthorne strainer, strain the liquid into the small part of the cocktail shaker
Discard ice from the large part of the shaker & shake well – this is ‘wet & dry’ shaking
Pour the cocktail into a chilled Nick & Nora glass
Add 3 drops of Peychaud’s Bitters in a line on top of the formed foam then carefully pass a skewer directly through the dots to make 3 heart shapes
Bartender top tips
Have you ever been into a bar and seen a bartender shaking a cocktail, but not heard any noise? They were probably “wet & dry shaking” – this means that you shake a cocktail first with cubed ice and then again without any ice.
Why would you do that, I hear you ask? Well, ultimately it provides a cocktail with an amplified, foamier texture which feels luxurious on the palate.
If you’re looking for an alternative to pasteurised egg white, look no further than the leftover water from a tin of chickpeas! It sounds a little bizarre, but it provides the same texture without any added flavour.