The Guitreau Recipe

Prepare glass

Chill a coupe or Nick & Nora glass by filling it with ice water; set aside while you make the cocktail.

Dry shake (if using egg white)

In a cocktail shaker, add the rye whiskey, Cointreau, green Chartreuse, fresh lemon juice, simple syrup, Angostura bitters and the egg white. Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and build a silky texture.

Wet shake

Open the shaker, add the ice, reseal and shake hard for 12–15 seconds until the outside of the shaker becomes very cold (this chills and dilutes the cocktail to the right level). If not using egg white, combine all liquid ingredients and bitters with ice and shake until well chilled, about 12 seconds.

Strain

Dump the ice water from your chilled glass. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine-mesh (or Julep) strainer to remove ice shards and any foam bits, producing a silky, clear surface.

Express the lemon twist over the surface of the cocktail by holding the twist skin-side down above the drink and giving it a sharp squeeze to release the oils. Run the twist around the rim if desired, then drop it into the drink or rest on the rim.

Optionally, gently slap the thyme sprig between your palms to activate its aroma and rest it on the surface of the cocktail as a fragrant garnish. Serve immediately.