César Florido Moscatel - Jerez Recipe

1. Prepare glass

Chill a coupe or Nick & Nora glass by filling with ice and cold water; set aside while you build the cocktail.

2. Dry shake (if using egg white)

If using the egg white: add the egg white, fresh lemon juice, simple syrup, and 1 dash of Angostura bitters to a cocktail shaker (no ice). Seal and shake vigorously for 15–20 seconds to emulsify and create a silky foam.

3. Build the cocktail

Add the Fino/Manzanilla (1.5 oz), Moscatel (1 oz), añejo/reposado sherry or light oloroso (0.25 oz), orange curaçao (0.25 oz), remaining Angostura dash(es) and ice (about 1 cup or enough to 3/4 fill the shaker) to the shaker. If you did the dry shake, add ice to the shaker after the dry shake; if you skipped the egg white, add all ingredients and ice now.

4. Shake

Shake vigorously for 12–18 seconds until the shaker is cold and well-chilled and (if egg white used) a frothy head is present.

5. Double strain and serve

Discard ice and water from the chilled glass. Double-strain the cocktail into the chilled coupe/Nick & Nora glass using a Hawthorne and fine-mesh strainer to remove small ice shards and any egg-white solids.

6. Express the oils of a lemon twist over the surface of the drink by pinching the twist skin-side down near the cocktail, then rub the rim with the twist and drop it into the glass.

7. Finish with a small pinch of freshly grated nutmeg on the foam (if egg white used) or just a light dusting for aroma. Serve immediately.