Buzzing Moon Recipe

Cocktail

1. 1

   Prepare honey syrup (if not ready)

   Combine equal parts honey and hot water (e.g., 1/4 cup honey + 1/4 cup hot water). Stir until fully combined and cool before using. Measure 0.25 oz for the recipe.

2. 2

   Dry shake (if using egg white)

   In a Boston shaker, add Fords Gin (2 oz), Chinola Passionfruit Liqueur (0.75 oz), Falernum (0.5 oz), fresh lemon juice (0.75 oz), coconut cream (0.5 oz), honey syrup (0.25 oz) and egg white (0.5 unit). Do not add ice. Seal and shake vigorously for 15–20 seconds to emulsify and build a velvety foam.

3. 3

   Wet shake

   Open the shaker, add 6 ice cubes, reseal and shake hard for 12–15 seconds until the shaker is well chilled and slightly frosted. This chills and dilutes the cocktail to proper balance.

4. 4

   Double strain and serve

   Double strain the cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and create a smooth texture.

5. 5

   Garnish

   Lightly toast 1 tsp of coconut flakes in a dry pan until golden (watch carefully). Sprinkle the toasted coconut flakes over the foam. Add a lemon twist expressed over the drink or place half a passionfruit on the rim for aroma and presentation.

6. 6

   Without egg white (alternative)

   If omitting the egg white, combine all liquid ingredients with ice and shake vigorously for 15–20 seconds, then double strain into a chilled glass. The coconut cream and honey syrup will still add body and texture.

7. 7

   Serve

   Serve immediately while foam is fresh and aromatics are lively. The cocktail is balanced between bright lemon, tropical passionfruit and coconut, warmed by Falernum's spices and the botanical backbone of Fords Gin.