Restaurants›Alberto's Lounge›So, No.1 25's Recipe

So, No.1 25's Recipe

Inspired by Alberto's Lounge
Time10m
Serves1

Make So, No.1 25's 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 Base

Clarifying/Finishing (optional)

Garnish

Method

Prepare Ingredients & Glass

1

Chill glass

Place a chilled coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

2

If using honey syrup, make it ahead by stirring equal parts honey and hot water until smooth; cool before use.

Mixing

3

Combine ingredients

In a cocktail shaker add aged rum, blanco tequila, aperitif wine, fresh lemon juice, maple syrup, honey syrup, Angostura bitters, orange bitters, and the optional egg white if using.

4

Dry shake

If using egg white, first perform a 'dry shake' (shake vigorously without ice) for about 15 seconds to emulsify and build foam.

5

Wet shake

Add ice to the shaker (enough to fill roughly two-thirds) and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and you hear a good, brisk shake.

6

Double strain

Double strain into the chilled glass using a Hawthorne strainer and a fine-mesh strainer to remove small ice shards and any egg-white solids for a silky texture.

Finish & Serve

7

Optional: If you prefer a slightly smoother, more integrated texture, add 0.5 oz cold water to the shaker before the wet shake to allow better dilution and mouthfeel.

8

Express a lemon twist over the drink to release oils, then run the twist around the rim and drop it into the cocktail.

9

Lightly grate a touch of nutmeg or cinnamon over the foam if desired. Serve immediately.