Young And Young At Heart Recipe

Measure and combine

Add the gin, fresh lemon juice, blanc vermouth, aged rhubarb syrup and the egg white to the cocktail shaker.

Dry shake

Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify the egg white and create a silky foam. This step is crucial for a glossy, stable head.

Add ice and chill

Open the shaker, add a generous handful of ice (or 4–6 small cubes), then reseal and shake hard for 12–15 seconds until the outside of the shaker becomes frosty and well chilled.

Add the dry curaçao (or orange liqueur) and the simple syrup to the shaker before or after the dry shake—either is fine. Add two dashes of aromatic bitters into the shaker with the other ingredients during the second (wet) shake so the bitters integrate into the foam and body of the cocktail.

After the wet shake, taste a tiny amount if desired (careful with alcohol). Adjust balance: add an extra 1/4 tsp simple syrup if it tastes too tart, or another 1/4 tsp lemon juice if too sweet. Re-shake briefly with ice if you adjust.

If serving in a coupe: double-strain the cocktail through a fine mesh strainer into a chilled coupe to remove ice shards for a silky texture. If serving on the rocks: place 2–3 large ice cubes into a rocks glass and single strain over the ice.

Finish by expressing a lemon twist over the drink (pinch the peel to release oils), run the twist around the rim and drop it into the glass. Garnish with a Luxardo or brandied cherry on a pick and, if using, an edible flower floated on the foam.

Serve immediately. For a stronger aromatic impression, add one small drop of bitters on top of the foam and gently drag a toothpick through it to create a small pattern.

If you prefer not to use raw egg white, substitute 0.5 oz aquafaba (chickpea liquid) and follow the same dry and wet shake process. Always use fresh eggs from a trusted source if consuming raw egg whites.