Chamberyzette Recipe

Prepare glass

Chill a coupe or martini glass in the freezer for at least 10 minutes or fill with ice and water while you build the drink.

Dry shake (if using egg white)

If using egg white for a silky texture, add 0.5 egg white to a cocktail shaker and give it a vigorous dry shake (no ice) for about 15 seconds to build foam.

Build and shake

Add 2 fl oz blanc vermouth, 1 fl oz gin, 0.75 fl oz sour strawberry cordial, 0.5 fl oz fresh lemon juice, 0.25 fl oz simple syrup and 1 dash orange bitters to the shaker (on top of the dry-shaken egg white if used). Add a handful of ice (about 1 cup) and shake vigorously for 12–15 seconds until well chilled and the shaker is frosty.

Double strain and serve

Discard ice/water from the chilled glass if used. Fine-strain the shaken cocktail into the chilled coupe or martini glass using a Hawthorne and fine mesh strainer to remove ice shards and any egg-white solids.

Garnish

Float a dehydrated strawberry or a lemon twist on the foam or rim for aroma. Optionally add a very light spray of orange bitters over the foam for a fragrant top note.

Serve

Serve immediately. The balance should be bright and slightly tart from the lemon and cordial, herbaceous from the blanc vermouth, with a subtle backbone from the gin.