The Kate Recipe

Prepare

Chill a coupe or Nick & Nora glass by filling it with ice water; set aside while you mix the cocktail.

Dry shake (if using egg white)

In a cocktail shaker, combine gin, fresh lemon juice, St-Germain, Cointreau, simple syrup, and egg white (if using). Seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and create foam.

Wet shake

Add the large ice cubes to the shaker. Shake hard for 12–15 seconds until the shaker is very cold to the touch and the exterior is frosty.

Fine strain

Dump the ice-water from your chilled glass and double strain the cocktail into the glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and ensure a silky texture.

Bitters finish

Drop two dashes of Angostura bitters onto the foam and, if desired, use a toothpick to create a simple design or swirl that lightly blends the bitters into the foam for aroma.

Serve

Garnish with a lemon twist expressed over the drink (twist to release oils and rub the rim), then rest it on the rim or float it on the foam. Optionally place an edible flower or small thyme sprig on top for visual appeal. Serve immediately.

To make a lemon twist: use a vegetable peeler or paring knife to remove a long, thin strip of lemon peel avoiding the white pith. Hold it over the cocktail and twist to release the essential oils, then either drop it into the drink or lay it across the rim. If using an edible flower or thyme, place gently on the foam after the bitters.