The Big Apple Recipe
Rye. Sweet Vermouth, Egg White or Aquafaba, Angostura Bitters, Nutmeg
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Ingredients
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Cocktail
Method
Cocktail
Dry shake
Add rye whiskey (2 oz), sweet vermouth (1 oz), fresh lemon juice (0.5 oz), simple syrup (0.25 oz), and egg white or aquafaba (0.5 oz) to a cocktail shaker without ice. Add 3 dashes of Angostura bitters into the shaker (not just on top) to integrate bitters into the foam. Dry shake vigorously for 20–30 seconds until the mixture becomes frothy and doubled in volume.
Wet shake
Add a generous handful of ice (about 1 cup) to the shaker. Shake vigorously for another 15–20 seconds until the shaker is cold to the touch and the outside is frosty, which chills and dilutes the cocktail properly.
Strain and serve
Discard the ice (if you used ice to chill the glass). Double-strain the cocktail through a Hawthorne strainer and a fine mesh strainer into the chilled coupe or Nick & Nora glass to remove ice shards and ensure a silky texture.
Finish
Grate a small amount of fresh nutmeg over the foam to taste (start with a light dusting). Express a lemon twist over the cocktail if desired and drop it in as garnish, or simply leave as nutmeg-topped foam.
Serve
Serve immediately. The recipe yields one 1 cocktail. Advise guests to sip slowly to enjoy the aromatics from the nutmeg and bitters.