Tanqueray Recipe

1. Prepare glass

If serving on the rocks, fill a rocks glass with fresh ice and set aside. If serving neat/chilled, chill a coupe or martini glass in the freezer or by filling with ice water while you prepare the drink.

2. Measure ingredients

Using a jigger, measure 2 oz Tanqueray gin, 0.75 oz fresh lime juice, and 0.5 oz simple syrup into the cocktail shaker.

3. Optional egg white (if using)

If you want a silky, frothy texture, add half an egg white to the shaker now. Do a dry shake (no ice) vigorously for 10–15 seconds to emulsify.

4. Add ice and shake

Add the 6 pieces of ice to the shaker, seal, and shake vigorously for 10–15 seconds (or 15–20 seconds if you did a dry shake first) until the shaker is cold to the touch and well chilled.

5. Strain

If serving up (no ice), double strain into the chilled coupe or martini glass to remove ice shards and any egg white solids. If serving on the rocks, strain over the prepared rocks glass filled with fresh ice.

6. Garnish and finish

Garnish with a lime wheel or wedge on the rim. If desired, add 1 dash of Angostura bitters on the foam (if egg white used) for aroma. Serve immediately.

7. Tanqueray & Tonic: Build 1 part Tanqueray (2 oz) over ice in a highball glass, top with 3–4 parts tonic water (6–8 oz) to taste, stir gently, and garnish with a lime wedge.

8. Tanqueray Martini: Stir 2.5 oz Tanqueray with 0.5 oz dry vermouth and ice in a mixing glass for 30 seconds, strain into a chilled martini glass, and garnish with a lemon twist or olive.