Gin Cocktail Recipe

Dry shake (if using egg white)

If using egg white, add gin, lemon juice, simple syrup, crème de cassis (and plum liqueur if using), and egg white to a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify and build foam.

Wet shake

Add a generous handful of ice to the shaker. Shake again vigorously for 10–15 seconds until the shaker feels very cold. This chills and dilutes the cocktail to the correct balance.

Strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne and a fine mesh strainer to remove ice shards and any solids. If not using egg white, simply combine ingredients with ice and shake 10–12 seconds, then strain.

Finish with bitters

Add 1–2 dashes of Angostura bitters on the foam (if egg white used) or directly into the drink. Use a toothpick to gently swirl for an aromatic touch.

Skewer three fresh red berries on a cocktail pick and place across the rim of the glass, or float them on the foam. Lay a thin slice of plum on the rim or float it in the drink. Add an edible flower if desired to enhance the floral presentation.