Tanchoi Silk Fix Recipe

Combine the chopped fresh ginger, sugar, and water in a small saucepan.

Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.

Lower the heat and simmer lightly for 10–12 minutes to extract ginger flavor; do not boil vigorously.

Remove from heat and let the syrup steep with the ginger for 15–20 minutes for a stronger flavor.

Strain the syrup through a fine mesh strainer or cheesecloth into a clean container, pressing on the solids to extract liquid. Cool completely. Refrigerate up to 2 weeks.

Prepare and Chill

If you haven't already, chill a coupe or Nick & Nora glass in the freezer or fill with ice water to chill while you build the cocktail.

Add gin, dry vermouth, cherry liqueur, fresh lime juice, ginger syrup, dry curaçao and Angostura bitters into a cocktail shaker.

If using egg white for a silk texture, add the egg white to the shaker now.

Dry Shake (if using egg white)

Seal the shaker and shake vigorously without ice for 15 seconds to emulsify the egg white and build a silky foam.

Wet Shake

Add a large handful of ice to the shaker and shake hard for 12–15 seconds until the shaker is very cold to the touch and the mixture is well chilled and slightly frothy.

Double strain the cocktail into the chilled coupe or Nick & Nora glass using a fine mesh strainer (to remove ice shards and any ginger pulp if present).

Garnish with a Luxardo cherry dropped into the glass and a thin lime wheel or twist laid on the rim. Optionally rest a small mint sprig alongside the cherry for aroma.

Serve immediately. The egg white gives a silky foam top and a smooth mouthfeel; omit egg white for a lighter, clearer version.