Thurgau Recipe

Cocktail

1. 1

   Prepare honey syrup

   If you don't have honey syrup ready, combine equal parts honey and warm water (by volume) and stir until fully combined. Cool before using. For this recipe use 0.25 oz.

2. 2

   Dry shake (if using egg white)

   In a cocktail shaker, add the gin, blanc vermouth, apricot liqueur, fresh lemon juice, honey syrup, orange bitters, and egg white (if using). Seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and create a silky foam.

3. 3

   Wet shake

   Add ice to the shaker (enough to fill ~2/3 of the shaker) and shake again vigorously for 12–15 seconds until well chilled and the outside of the shaker becomes frosty.

4. 4

   Double strain

   Using a fine mesh strainer and your shaker's strainer, pour the cocktail into a chilled coupe or Nick & Nora glass to remove ice shards and any coagulated solids from the egg white.

5. 5

   Finish & garnish

   Express the oils of a lemon twist over the surface of the drink and drop the twist in, or float a small dehydrated apricot on top. Serve immediately.