Blue Moon Recipe

Blue Moon Cocktail

1. 1

   Prepare

   Chill a coupe or martini glass by filling it with ice water while you assemble the cocktail. If using a lemon twist, have a vegetable peeler or sharp knife ready.

2. 2

   Dry shake

   Add the gin, crème de violette, fresh lemon juice, simple syrup, and the egg white to a cocktail shaker (no ice). Seal and shake vigorously for 15–20 seconds. This 'dry shake' emulsifies the egg white and builds a rich foam.

3. 3

   Wet shake

   Open the shaker, add a generous scoop of ice, reseal, and shake hard for 10–15 seconds until the exterior of the shaker is frosty and well chilled.

4. 4

   Strain

   Discard the ice water from the chilled glass. Double-strain the cocktail into the glass using a Hawthorne strainer and a fine-mesh strainer (or a fine tea strainer) to remove small ice shards and ensure a silky texture.

5. 5

   Garnish and serve

   Express a lemon twist over the drink by holding it over the glass and pinching so the oils spray onto the foam, then drop it in (or garnish with a maraschino cherry). Serve immediately while the foam is fresh.

6. 6

   Notes

   If you prefer to avoid raw egg, substitute 0.75 oz aquafaba (liquid from canned chickpeas) for the egg white and follow the same dry + wet shake steps. Adjust crème de violette slightly for color and floral intensity to taste.