Summit EPA Recipe

Prepare and combine

Chill a coupe or Nick & Nora glass in the freezer or with ice water. Add gin, green Chartreuse, elderflower liqueur, fresh lemon juice, simple syrup, and egg white (if using) into a cocktail shaker.

Dry shake (if using egg white)

If you added egg white, close the shaker and shake vigorously without ice for 10–15 seconds to emulsify and build foam.

Wet shake

Add a large handful of ice to the shaker. Shake hard for 12–15 seconds until the shaker is very cold to the touch and the exterior shows condensation.

Strain and serve

Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to catch any small ice shards and egg solids. Aim for a smooth, slightly frothy surface if egg white was used.

Express the oils from the lemon peel over the surface of the cocktail by holding the peel skin-side down above the drink and giving it a quick squeeze, then rub the peel around the rim and drop it into the glass.

Add a single micro basil or micro mint sprig on the foam or float it on the surface for an herbal aromatic note. Serve immediately.