Torpedo Recipe

Torpedo Cocktail

1. 1

   Prepare honey syrup (if not ready)

   Combine equal parts honey and hot water, stir until fully combined and cooled. Measure 0.25 oz when ready.

2. 2

   Dry shake (if using egg white)

   In a cocktail shaker (without ice), combine 2 oz gin, 0.5 oz dry vermouth, 0.5 oz fresh lemon juice, 0.5 oz ginger liqueur, 0.25 oz honey syrup, 2 dashes orange bitters, and 0.5 egg white. Dry-shake vigorously for 15–20 seconds to emulsify and build foam.

3. 3

   Shake with ice

   Add a generous handful of ice to the shaker. Shake vigorously for another 15–20 seconds until the shaker is cold to the touch and well chilled.

4. 4

   Double strain and serve

   Double-strain the cocktail through a fine-mesh strainer into a chilled coupé or Nick & Nora glass (or a chilled rocks glass if you prefer over ice). This removes small ice shards and any egg white solids for a silky texture.

5. 5

   Garnish

   Express the oils of a lemon twist over the drink, wipe the rim with the peel and drop it into the glass. Optionally skewer a piece of candied ginger and rest it on the rim or float it on the foam.

6. 6

   Serve

   Serve immediately while cold. If you omitted the egg white, follow the same steps but skip the dry shake and simply shake with ice.