Baby Jane Recipe

Prepare and dry shake

Add gin, fresh lemon juice, grenadine, orange curaçao, dry vermouth, egg white (if using), and a dash of Angostura bitters to a cocktail shaker. Do a dry shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and create foam.

Wet shake

Open the shaker, add the ice cubes, seal and shake vigorously for 10–15 seconds until the outside of the shaker is very cold (this chills and dilutes the drink).

Strain

Double strain the cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove small ice shards and any large bubbles or solids.

Finish and serve

Express a lemon twist over the surface to release oils, rub the rim of the glass with the peel if desired, then drop the twist in or wire it on the rim. Add a maraschino cherry on a pick. Optionally garnish with one small drop of Angostura bitters on the foam and use a toothpick to make a small decorative swirl. Serve immediately.

Cut a 1-inch lemon twist using a peeler, avoiding too much pith. Hold it over the served drink and twist to release the citrus oils, then place it on the rim or drop into the glass. Spear a maraschino cherry and rest it on the edge or drop into the cocktail.