If using the egg white for a silky texture, add the gin, lime juice, St-Germain, simple syrup, green Chartreuse, egg white, and Angostura bitters to a cocktail shaker. Do not add ice yet. Firmly dry shake for 15–20 seconds to emulsify and create foam.

Shake with ice

Open the shaker, add a generous handful of fresh ice, close and shake vigorously for 10–15 seconds until the shaker is cold to the touch and the outside is frosty. If not using egg white, combine all liquid ingredients and bitters with ice and shake 15 seconds.

Double strain

Double strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine-mesh (or second) strainer to remove ice shards and any large foam bubbles for a smooth presentation.

Garnish

Express the oils from the lemon twist over the surface of the cocktail by holding it over the glass and giving it a quick twist, then run the peel around the rim and drop it into the drink as garnish. Using tweezers, gently place a tiny piece of edible gold leaf on the foam or near the lemon twist for a festive 'lucky' appearance.

Serve

Serve immediately while the foam (if used) is fresh. Advise guests that the drink contains raw egg white if included.