Belvedere Recipe

Prepare glassware

Chill a coupe or martini glass by filling it with ice water while you prepare the cocktail.

If using egg white: dry shake (no ice) the vodka, lemon juice, simple syrup, egg white and orange bitters vigorously for 15–20 seconds to emulsify and create a frothy texture.

Add ice to the shaker (about 6 standard ice cubes). If you performed a dry shake, pour the shaken mixture back into the shaker over ice. If skipping egg white, combine vodka, lemon juice, simple syrup and orange bitters with ice in the shaker now.

Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the drink is well chilled.

Discard the ice water from the chilled glass and fine-strain the cocktail into the glass to remove shards of ice and any large bubbles from the egg white (use a Hawthorne strainer plus a fine mesh if available).

Carefully float the Crème de cassis on top: slowly pour the Crème de cassis down the back of a bar spoon held just above the surface of the cocktail so it forms a dark halo or layer. This creates the classic Belvedere appearance and a sweet blackcurrant note that lingers on the palate.

Add 1 oz club soda or a light splash of sparkling wine on top if you prefer a slightly effervescent version; otherwise leave un-topped for a still cocktail.

Garnish with a lemon twist or a thin wheel floated on top. Serve immediately.