The Curious Traveler Recipe
Make The Curious Traveler Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Honey-lime syrup (makes ~4 oz)
Method
Honey-lime syrup (prepare ahead)
- 1
- 2
Add lime zest and lime juice, stir to combine. Let sit at room temperature for 10–15 minutes to infuse, then strain through a fine mesh or coffee filter to remove zest.
- 3
Cool to room temperature. Refrigerate in a sealed jar for up to 2 weeks. Use 0.5 oz per cocktail as listed above.
Cocktail assembly
- 4
Dry shake (if using egg white)
If using egg white for a silky texture, add egg white, gin, Aperol, rum, fresh lime juice, honey-lime syrup, bitter orange liqueur, and 2 dashes Angostura bitters to a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify.
- 5
Wet shake
Add ice to the shaker (about 1 cup). Shake vigorously for 12–15 seconds until the shaker is very cold and slightly frosted on the outside.
- 6
Double strain the contents into a chilled rocks glass over a large ice cube or sphere. If you did not use egg white, simply combine all liquid ingredients with ice and shake for 12–15 seconds before straining.
- 7
Express oils from a grapefruit twist or gently squeeze a dehydrated lime wheel over the cocktail and place the garnish on the rim or float it on top. Add one final flourish of 1–2 drops Angostura bitters on the foam (if egg white used) and gently drag a toothpick through the drops for a subtle pattern.
- 8
Serve immediately.