Beauty & The Beast Recipe

Prepare the glass

Chill a coupe or Nick & Nora glass by filling it with ice water while you make the cocktail, or place it in the freezer for 5–10 minutes.

If using egg white: perform a dry shake first. Combine Grey Goose vodka (2 oz), Saint Germain (0.75 oz), Yellow Chartreuse (0.25 oz), fresh lemon juice (0.5 oz), strawberry and fennel cordial (0.5 oz), optional simple syrup (0.25 oz if you want it sweeter), and 0.5 oz egg white in a cocktail shaker without ice. Seal and shake vigorously for 10–15 seconds to emulsify and build a silky foam.

Add ice: open the shaker and add about 6 pieces of ice (or enough to three-quarters fill the shaker). Seal and shake vigorously for 10–15 more seconds until the shaker is very cold to the touch and the outside fogs.

Double-strain: Discard the ice/water from the chilled glass. Using a Hawthorne strainer and a fine mesh strainer, double-strain the cocktail into the chilled coupe/Nick & Nora to remove ice shards and any coagulated bits of egg white or solids.

If not using egg white: combine the same liquid ingredients in a shaker with ice and shake hard for 12–15 seconds, then double-strain into the chilled glass.

Garnish: Float a thin sliced strawberry fan on the foam (or on the surface if no egg white). Tuck a small fennel frond alongside or rest it on the rim. Add a lemon twist for extra aromatics if desired.

Serve: Present immediately. The cocktail should be bright and floral from the Saint Germain, herbaceous from the Yellow Chartreuse and fennel cordial, and clean-bodied from the Grey Goose. Sip slowly to enjoy the layered aroma.