Short Path, Fernet, Everett, Ma, Usa Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill with ice water to chill while you prepare the cocktail.

If using an egg white, separate one fresh egg and keep the white ready. If you prefer not to use raw egg, you can omit or use 15–20 ml aquafaba as a substitute.

Dry shake (if using egg white)

In a cocktail shaker, combine 2 oz pisco, 1/2 oz Fernet, 3/4 oz fresh lemon juice, 1/2 oz simple syrup, 1/4 oz dry vermouth, and the egg white. Do not add ice yet. Seal the shaker and dry-shake vigorously for 15–20 seconds to emulsify and create a frothy texture.

Wet shake

Add a generous handful of ice to the shaker. Seal and shake hard for 10–15 seconds until the shaker is well chilled (exterior becomes frosty) and the mixture is diluted slightly.

No-egg alternative

If omitting the egg white, combine all liquid ingredients with ice and shake vigorously for 12–15 seconds.

Discard ice or water from the chilled glass. Double-strain the cocktail through a fine mesh strainer (and the shaker strainer) into the chilled coupe to remove small ice shards and any coagulated egg white.

Add 2 dashes of aromatic bitters to the foam or surface. Gently place a lemon twist over the drink and express oils over the surface by pinching and running the twist around the rim, then drop it in.

Optionally, garnish with a small sprig of fresh mint or a decorative fern frond for an evergreen, slightly herbal aroma. Serve immediately.