Pegasus Recipe

Prepare honey syrup

If you don't have honey syrup ready, combine equal parts honey and very hot water (1:1 by volume) and stir until fully dissolved. Cool to room temperature before using.

Dry shake (if using egg white)

In a cocktail shaker, add the gin (2 oz), elderflower liqueur (0.5 oz), fresh lemon juice (0.75 oz), honey syrup (0.5 oz), freshly grated ginger (0.5 tsp), egg white (1) and 2 dashes of Angostura bitters. Do a vigorous dry shake (no ice) for 15–20 seconds to emulsify and build a silky foam.

Shake with ice

Add a generous handful of ice to the shaker and shake vigorously for another 12–15 seconds until well chilled (the shaker should be cold to the touch).

Double strain into glass

Double strain the cocktail into a chilled coupe or Nick & Nora glass using both the shaker strainer and a fine mesh strainer to remove ice shards and ginger fibers. Stop when the glass is about 2/3 full to leave room for sparkling wine.

Top with sparkling wine

Gently top the cocktail with 2 oz of chilled dry sparkling wine, pouring slowly down the side of the glass so as not to flatten the foam. This will create a layered effervescence and lift the aromatics.

Finish

Add 2 dashes of Angostura bitters on top of the foam and, if desired, use a toothpick to gently swirl a pattern. The bitters will create visual contrast and add aromatic depth.

Express the oils of a lemon twist over the cocktail by holding the twist over the glass and pinching to release oils, then rub the peel around the rim and drop it into the drink. Add an edible flower or a small piece of candied ginger on the foam for an elegant touch.

Serve immediately while the sparkling wine is still effervescent.