Mi-fei Recipe
Ron Santa Teresa 1796, Zumo de lima, Sirope de rosas, Clara de huevo
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
Optional / Garnish
Ice
Method
Preparation
- 1
Chill glass
Place a coupe or chilled old-fashioned glass in the freezer or fill with ice water to chill while you prepare the cocktail.
- 2
Dry shake (emulsify egg white)
Add the Ron Santa Teresa 1796, fresh lime juice, rose syrup, and the egg white to a cocktail shaker. Do not add ice yet. Seal the shaker and shake vigorously for 12–15 seconds to emulsify and create initial foam from the egg white.
- 3
Wet shake (chill and dilute)
Open the shaker, add the ice cubes, reseal, and shake vigorously for another 12–15 seconds until the shaker feels very cold (this chills and properly dilutes the cocktail and further aerates the foam).
- 4
Double strain
Discard the ice water from the chilled glass if used. Using a Hawthorne strainer and a fine-mesh (or julep) strainer, strain the cocktail into the chilled coupe or old-fashioned glass. Double-straining removes small ice shards for a silky texture.
- 5
Garnish and finish
Optionally add 2 dashes of Angostura bitters on the foam. Use a toothpick or skewer to lightly swirl the bitters into a simple pattern. Garnish with a lime wheel or twist on the rim and an edible rose petal floated on the foam if desired.
Serving
- 6
Serve immediately while the foam is fresh. If you prefer a slightly colder, more slushy texture, serve over a small amount of crushed ice in a rocks glass and top with the foam by straining as above.