The Grey Recipe

Prepare charcoal simple syrup (make ahead)

Combine equal parts granulated sugar and water (for example 1 cup sugar, 1 cup water) in a small saucepan. Warm gently, stirring, until all sugar dissolves. Remove from heat. Stir in 1/4 to 1/2 teaspoon activated charcoal powder until uniformly black (start with less; more will intensify color). Strain through a fine mesh or coffee filter if grit remains. Cool and store in refrigerator up to 2 weeks. Use 1/2 oz per cocktail as below.

Dry shake (if using egg white)

Add gin, dry vermouth, charcoal simple syrup, fresh lemon juice, Campari, orange bitters and egg white to a cocktail shaker. Without ice, vigorously shake for 15–20 seconds to emulsify and develop a silky foam.

Wet shake

Add ice to the shaker (about 4–6 cubes). Shake vigorously for 12–15 seconds until the shaker is very cold and frothy (if using egg white) or well-chilled (if not using egg white).

Strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass through a fine mesh strainer to remove ice shards and any coagulated egg white. The drink should be a deep charcoal/grey color with a pale foam if egg white was used.

Express a lemon twist over the surface to release oils, run it around the rim if desired, then drop it into the drink or rest on the rim.

If using, lightly slap the basil sprig between your palms to release aroma and lay it on the foam or float it beside the twist. Serve immediately.