Water Lily Recipe

Prep

Chill a coupe or martini glass in the freezer or fill with ice water to cool while you mix the drink.

Dry shake

Add the Empress gin, Cointreau, crème de violette, fresh lemon juice, egg white, and simple syrup (if using) to a cocktail shaker. Dry shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and create a foamy texture.

Wet shake

Add a generous handful of ice to the shaker (about 4–6 large cubes). Shake very hard for 10–15 seconds until the shaker is cold to the touch and well-chilled.

Strain

Discard ice/water from the chilled glass. Double strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine-mesh strainer to capture ice shards and any unsuspended egg white.

Garnish

Finish with 1–2 dashes of Angostura bitters on the foam and, if desired, use a toothpick to create a small pattern. Alternatively garnish with an edible flower or a lemon twist placed on the foam.

Serve immediately. Estimated single serving yields one cocktail. Consume raw egg whites only if you are comfortable with associated risks.