Mirabello Recipe

Prepare fruit purée (if using fresh mirabelles)

Pit 6–8 ripe mirabelle plums and place flesh in a blender with a splash (about 1 tablespoon) of water. Blend until smooth, then press through a fine mesh sieve to remove skins and any solids. Measure out 1 ounce of purée for the recipe. If using store-bought purée, proceed to mixing.

Dry shake (if using egg white)

Add the egg white (0.5 each), fresh lime juice (0.75 oz), mirabelle purée (1 oz), simple syrup (0.5 oz), and white rum (2 oz) plus amarena cherry liqueur (0.5 oz) and orange curaçao (0.25 oz) into a cocktail shaker. Do not add ice. Seal and shake vigorously for 10–15 seconds to emulsify and build a silky foam.

Wet shake

Open the shaker and add a generous scoop of ice (about 1 cup cubed). Add 2 dashes of Angostura bitters. Seal and shake vigorously for 12–15 seconds more until the shaker is chilled and well aerated.

Strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any pulp for a smooth texture.

Serve without egg white (alternative method)

If you prefer to omit the egg white, combine all wet ingredients (rum, amarena liqueur, mirabelle purée, lime juice, simple syrup, orange curaçao) with ice in the shaker and shake vigorously for 12 seconds, then strain into a chilled glass and add bitters.

Float the remaining 1 dash (or additional small dash) of Angostura bitters on the foam and garnish with a thin slice of mirabelle plum or an amarena cherry skewered with a lime twist. Serve immediately.