Bamboo Panda Recipe

Measure and combine

Add 2 oz reposado tequila, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, 0.5 oz Dolin blanc (or sweet white vermouth), and 1 egg white (or 1 oz aquafaba) into a cocktail shaker without ice.

Dry shake

Seal the shaker and dry shake vigorously for 20–30 seconds. This emulsifies the egg white and creates a rich, silky foam essential to the sour texture.

Add 2 dashes lavender bitters and 0.25 oz Green Chartreuse (if using) into the shaker after the dry shake, then fill the shaker with ice.

Shake hard with ice for 12–15 seconds until the shaker is well chilled and properly diluted (shake should feel very cold to the touch).

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and fine mesh sieve to ensure a silky texture and remove any small ice shards or solids.

Allow the foam to settle for a few seconds. This reveals a glossy top perfect for garnishing.

Lightly mist or brush the foam with an optional single drop of lavender bitters in the center to enhance the floral aroma (use a cocktail pick or dropper).

Finish by resting a small piece of edible dried lavender or a twist of candied lemon peel on the foam and lay a fresh thyme sprig alongside or across the rim for an herbal bouquet.

Taste and adjust: if the cocktail reads too tart, add 0.25 oz additional honey syrup next time; if too sweet, reduce honey syrup by 0.25 oz. For a brighter floral note, increase lavender bitters by 1 dash.

All components align with ingredients sections: tequila + citrus + sweetener + egg white form the sour base; Dolin blanc and Green Chartreuse provide floral/herbal lift; lavender bitters and thyme/lavender garnish complete aroma profile.