The Gadget Recipe

Chill the glass

Place a coupe or Nick & Nora glass in the freezer or fill it with ice and water to chill while you build the cocktail.

If using fresh berries for purée, lightly muddle 4–6 berries and press through a fine mesh to yield 0.75 oz purée. If using frozen, thaw and strain to remove seeds. Measure passion fruit purée or juice.

Dry shake (if using egg white)

In a cocktail shaker, combine 2 oz gin, 0.75 oz lemon juice, 0.5 oz simple syrup, 0.75 oz berry purée, 0.5 oz passion fruit purée, 2 dashes orange bitters and 0.5 oz egg white. Seal and shake vigorously without ice for 15–20 seconds to emulsify and create a silky foam.

Wet shake

Add a large handful of ice to the shaker and shake hard for 10–15 seconds (until the shaker is well chilled). If not using egg white, combine ingredients with ice and shake 12–15 seconds until frosty.

Discard ice/water from the chilled glass. Double-strain the cocktail into the chilled coupe/Nick & Nora using a Hawthorne and a fine-mesh strainer to remove berry seeds and excess foam lumps.

Express oils from a lemon twist over the drink or place a dehydrated lemon wheel on the rim. Garnish with a fresh blackberry or raspberry perched on the rim or dropped into the foam.

Serve immediately. The drink should be bright and sour up front, with layered berry and tropical notes and a soft, silky foam if egg white was used.