Air Drop Recipe

Prepare glass

Chill a coupe or Nick & Nora glass by filling it with ice water while you build the cocktail, or place it in the freezer for 10 minutes.

Dry shake

In a cocktail shaker, combine 2 oz gin, 0.5 oz green Chartreuse, 0.5 oz fresh lime juice, 0.25 oz simple syrup, and the egg white from a large egg. Do not add ice yet. Seal the shaker and shake vigorously for 20–30 seconds to emulsify the egg white and create a silky foam.

Wet shake

Open the shaker, add a large handful of ice (about 6–8 cubes). Seal and shake again vigorously for 15–20 seconds until the shaker is cold to the touch and the exterior shows frost. This chills and dilutes the cocktail while building foam.

Prepare presentation (optional dry ice)

If using dry ice for a theatrical 'air drop' effect, handle with heavy gloves and tongs. Place a very small pellet (approx. 0.5 oz) of food-grade dry ice into a separate small metal or heatproof container that will sit beside the glass. Do NOT put dry ice directly into the cocktail or swallow any pieces. Make sure dry ice has no large shards that could drop into the drink.

Fine strain and serve

Discard the ice water from your chilled glass. Double-strain the cocktail through a Hawthorne strainer and fine-mesh strainer into the chilled coupe or Nick & Nora glass to remove ice shards and ensure a smooth texture with a thick foam head.

Garnish and present

Express a lemon twist or place a lime wheel on the rim for aroma. If using the dry-ice presentation, set the small container with the dry-ice pellet beside the glass and pour a little warm water over the pellet just before presenting to create a low cloud of fog that 'drops' around the cocktail. Warn guests not to touch or ingest dry ice.