Beluga Recipe

Chill glass

Place a coupe or martini glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Combine ingredients

In a mixing glass or cocktail shaker, add 2 oz chilled vodka, 0.5 oz dry vermouth, 0.25 oz fresh lemon juice, 0.25 oz simple syrup, 0.25 oz aquafaba (if using) and 2 dashes of orange bitters.

Dry shake (if using aquafaba)

If you added aquafaba, first shake the mixture vigorously without ice for 10–15 seconds to build foam and emulsify.

Wet shake

Add 8 ice cubes to the shaker or mixing glass and shake vigorously for 12–15 seconds (or stir for 20–30 seconds if you prefer a clearer, silkier texture).

Strain

Discard the ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any aquafaba solids.

Express lemon oil

Hold a lemon twist 2–3 inches above the cocktail, skin side down, and give it a firm snap to express the citrus oils over the surface. Rub the twist around the rim and drop it into the drink.

Optional caviar and crème fraîche

For a signature Beluga presentation, place a small quenelle (1 tsp) of lightly salted crème fraîche on a mother-of-pearl spoon or directly on a chilled spot beside the coupe, then top with 1 tsp of Beluga or premium sturgeon caviar. Serve the spoon alongside the cocktail so the drinker can take a caviar bite between sips. (Do not drop caviar into the cocktail — it will alter texture and salt balance.)

Serve

Present immediately while cold. Recommend serving with a small chilled spoon for the caviar. Enjoy responsibly.