Lyre's White Cane Recipe
Make Lyre's White Cane Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Prepare and chill glass
Place a coupe or chilled rocks glass in the freezer for a few minutes, or fill with ice water while you prepare the cocktail to chill.
Dry shake (if using egg white)
In a cocktail shaker, combine 1.5 oz Lyre's London Dry, 0.75 oz Lyre's White Cane, 0.75 oz fresh lime juice, 0.5 oz simple syrup, 1.5 oz white cranberry juice, and 0.5 egg white. Seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and build foam.
Wet shake
Add a generous handful of ice (about 1 cup) to the shaker. Shake very hard for 12–18 seconds until the shaker is well chilled and the exterior becomes frosty.
Strain
Discard ice or water from the chilled glass. Double strain the cocktail through a fine mesh strainer into the chilled coupe or rocks glass to remove ice shards and ensure a silky texture.
Top and adjust
If the foam is thin, gently shake the empty shaker once and pour the residual foam on top. Taste briefly; if the drink needs more acidity, add 1/4 oz lime juice and stir; if it needs more sweetness add 1/4 oz simple syrup and re-shake with a little ice for 5 seconds, then re-strain.
Garnish
Garnish the finished cocktail with a lime wheel or twist on the rim. Optionally float a dehydrated lime slice or edible flower on the foam for an elegant presentation.