Jai Alai Recipe
Make Jai Alai 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
- 1
Prepare Demerara syrup (make ahead)
Combine 2 parts demerara sugar and 1 part water in a small saucepan. Heat gently, stirring, until the sugar dissolves. Cool to room temperature and store in the refrigerator. Use 0.5 oz for this cocktail.
- 2
Dry shake (if using egg white)
In a cocktail shaker, add the rum, cognac, dry Curaçao, lime juice, demerara syrup, Angostura bitters, orange bitters and half an egg white (about 0.5 of an egg white). Seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and create foam.
- 3
Wet shake
Add a handful of ice to the shaker (about 4–6 large cubes) and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the outside is frosty. If you did not use egg white, simply combine ingredients with ice and shake for 12–15 seconds.
- 4
Fine strain and serve
Double-strain the cocktail into a chilled coupe or rocks glass over a single large ice cube (or neat in a coupe if preferred) using a Hawthorne and a fine mesh strainer to catch any small ice shards and egg residue.
Garnish & Finish
- 5
Express a lime twist over the drink to release oils and either drop the twist into the glass or lay a thin wheel on the surface.
- 6
Optionally grate a tiny pinch of nutmeg or a little orange zest over the foam for an aromatic finish.
- 7
Serve immediately and enjoy.