Dorothy Parker Recipe

Prepare ingredients and tools

Chill a coupe or Nick & Nora glass in the freezer or fill with ice and water while you build the drink. Gather a cocktail shaker, jigger, bar spoon, and a strainer.

Dry shake (if using egg white)

In the shaker (without ice) combine 2 oz gin, 1/2 oz maraschino liqueur, 3/4 oz fresh lemon juice, 1/2 oz dry vermouth, 1/4 oz simple syrup, and 1/2 egg white. Firmly dry-shake for 15–20 seconds to emulsify and create a frothy texture.

Wet shake

Add about 1 cup of ice to the shaker. Shake vigorously for 12–15 seconds until the outside of the shaker is well chilled (or 10–12 seconds if you did not use egg white). This chills and dilutes the drink properly.

Double strain

Discard ice/water from the chilled glass. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and any egg white solids for a silky finish.

Express the lemon twist: hold the twist over the drink and give it a quick squeeze to release the oils, then rub the peel around the glass rim and drop it in (or perch it on the rim). Add one Luxardo cherry on a pick or dropped into the drink. Serve immediately.