Aldus Recipe

Prepare ingredients

Chill your cocktail glass in the freezer or fill with ice water to cool. Measure and ready all spirits, juices, and bitters. If using egg white, separate and reserve half an egg white (about 0.5 unit).

Dry shake (if using egg white)

Add gin, dry vermouth, aperitif liqueur, lemon juice, orange liqueur, simple syrup, bitters, and the egg white to a cocktail shaker without ice. Dry shake vigorously for 15–20 seconds to emulsify and build a frothy texture.

Wet shake

Add a handful of ice to the shaker. Shake again vigorously for 10–15 seconds until the exterior of the shaker is very cold and the mix is well chilled.

Double strain & serve

Discard the ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and small solids, producing a smooth, silky drink.

Finish

Express a lemon twist over the surface of the drink to release oils, then run the twist around the rim and drop it into the cocktail. Optionally, float a small sprig of thyme or an edible flower on the foam for aroma and presentation.

Serve immediately and enjoy.

Use large ice cubes when stirring components without egg white (if you omit the egg white, you can stir the gin, vermouth, aperitif, orange liqueur, lemon juice, syrup and bitters with large ice for 20–30 seconds for a clearer, silkier cocktail). For shaking, pack the shaker with enough ice to chill quickly.

If you chilled the glass with ice water, empty and quickly dry it before straining the cocktail in to avoid dilution.