Sarah Marshall Recipe
Make Sarah Marshall Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Prepare and measure
Chill a coupe or Nick & Nora glass in the freezer or fill it with ice water to cold. Measure 2 oz gin, 0.5 oz apricot brandy, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 0.5 oz egg white (optional), and 2 dashes orange bitters.
Dry shake (if using egg white)
If using the egg white for a silkier texture, combine the gin, apricot brandy, lemon juice, simple syrup, egg white, and orange bitters in a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and build foam.
Wet shake
Add a generous handful of ice (about 1 cup) to the shaker. Shake again vigorously for 10–15 seconds until the exterior of the shaker is very cold and nicely frothy.
Strain and serve
Discard the ice water from the chilled glass if used. Double-strain the cocktail through a fine mesh strainer into the chilled coupe or Nick & Nora glass to remove ice shards and any coagulated egg bits.
Garnish
Express oils from a lemon twist over the drink by holding the twist over the surface and giving it a quick squeeze to release the oils, then rub the peel on the glass rim and place it on the rim or float it on the foam. Optionally skewer or rest a dried apricot or fresh apricot slice on the rim for an apricot accent.