Blue Moon Recipe

Prepare and dry-shake (if using egg white)

If using egg white for a silky foam, add the gin, crème de violette, maraschino liqueur, fresh lemon juice, simple syrup and egg white to a shaker without ice. Dry-shake vigorously for 15–20 seconds to emulsify and build foam.

Shake with ice

Add ice to the shaker (enough to chill well, about 4–6 large cubes). Shake vigorously for 10–15 seconds until the shaker is cold to the touch and the drink is well chilled and slightly diluted.

Strain

Double-strain the cocktail into a chilled coupe or martini glass using a Hawthorne and fine mesh strainer to catch ice shards and any coagulated egg white. The drink should have a pale, slightly bluish-lavender hue with a frothy surface if egg white was used.

Express a lemon twist over the glass to release oils, run it around the rim and drop it into the drink, or alternatively garnish with a cocktail cherry on a pick. Serve immediately.