Lyre Equila Recipe

Prepare glass

Chill a rocks glass or coupe by filling with ice and set aside while you mix the cocktail.

Dry shake

In a cocktail shaker, combine Lyre's Amaretti 1 oz, Lyre's Dry London Spirit 1 oz, fresh lime juice 0.5 oz, simple syrup 0.5 oz, fresh orange juice 0.25 oz, non‑alcoholic Cointreau 0.25 oz, and egg white (or aquafaba) 0.5 oz. Do NOT add ice. Seal the shaker and shake vigorously for 15–20 seconds to emulsify and create a foamy texture.

Wet shake

Open the shaker, add 6 ice cubes, reseal and shake hard for 10–15 seconds until the shaker is very cold to the touch and the exterior is frost-lined. This chills and dilutes the cocktail while polishing the foam.

Prepare glass for serving

Dump the ice used to chill the glass and add 3 fresh ice cubes if you prefer a rocks presentation; for a coupe serving, discard all ice. If serving on the rocks, leave the fresh ice in the glass.

Strain

Double-strain the cocktail into the prepared glass using a Hawthorne strainer and a fine mesh strainer to catch any small ice shards and egg white solids, preserving a smooth foam on top.

Finish with bitters

Carefully add 2 dashes of Angostura bitters on top of the foam. Optionally use a toothpick to create a simple garnish pattern in the foam (a small swirl or three dots).

Garnish

Express the oils of an orange twist over the drink by holding it skin-side down above the cocktail and giving it a firm pinch; then run the twist around the rim and drop it into the drink.

Serve immediately while the foam is fresh and the drink is chilled.