Bernard Genzianella Recipe
Make Bernard Genzianella Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Method
Cocktail Preparation
- 1
Combine ingredients
Add gin, gentian liqueur (Suze or similar), Sambuca (or anise liqueur substitute), orange curaçao, fresh lemon juice, simple syrup, egg white (if using), and one dash of Angostura bitters into a cocktail shaker without ice.
- 2
Dry shake
Seal the shaker and shake vigorously for 10–15 seconds without ice to emulsify the egg white and integrate the liqueurs. This creates a silky foam and blends aromatic elements.
- 3
Wet shake
Open the shaker, add the cup of ice, re-seal and shake again vigorously for 12–18 seconds until the shaker is well-chilled (exterior becomes frosty). This chills and dilutes the cocktail to proper balance.
- 4
Strain
Double-strain (using a Hawthorne and a fine mesh strainer) into a chilled coupe or Nick & Nora glass. If you prefer on the rocks, fill an old-fashioned glass with 3 ice cubes and strain over the ice.
- 5
Finish
Express the oils of a lemon twist over the surface by holding the twist skin-side down and pinching it over the drink, then drop the twist into the cocktail. Optionally garnish with a dried gentian root slice or an edible flower for visual nod to the gentian ingredient.
- 6
Serve immediately and enjoy. The egg-white foam (if used) should have a silky texture and the bitter floral notes from the gentian will interplay with anise, citrus, and the botanical backbone of the gin.
