Monte Fuji Recipe

Cocktail

1. 1

   Prepare honey syrup

   If you don't have honey syrup prepared, make it first: combine equal parts honey and very hot water (for this recipe 15 ml honey and 15 ml hot water), stir until fully combined and cool to room temperature. Use 15 ml of the resulting syrup in the cocktail.

2. 2

   Dry shake (emulsify egg white)

   In a cocktail shaker, add the egg white, fresh lime juice (15 ml), green apple juice (30 ml), honey syrup (15 ml), and ground cinnamon (1 tsp). Do NOT add ice yet. Seal the shaker and shake vigorously for 15–20 seconds to emulsify the egg white and develop a silky foam.

3. 3

   Wet shake (chill)

   Open the shaker, add the whisky (60 ml) and 6 ice cubes. Seal and shake hard for 12–15 seconds until the shaker feels very cold and the mixture is well chilled. This second shake both chills and dilutes the drink to balance flavors.

4. 4

   Fine strain and serve

   Double-strain the cocktail into a chilled coupe or Nick & Nora glass (use a Hawthorne strainer and a fine mesh strainer) to produce a smooth, foam-topped drink without ice shards.

5. 5

   Garnish

   Float a thin green apple slice on the foam and finish with a light dusting (pinch) of ground cinnamon or lay a small cinnamon stick across the glass rim.

6. 6

   Safety note

   This recipe uses raw egg white. Use fresh, properly refrigerated eggs from a trusted source. If you prefer, use pasteurized egg white or an aquafaba (chickpea brine) substitute in the same quantity.