Lemon Twist Recipe

Chill glass

Place a coupe or Martini glass in the freezer, or fill it with ice water to chill while you prepare the cocktail.

Prepare lemon twist

Using a vegetable peeler or small knife, cut a wide strip of lemon peel about 2–3 inches long, avoiding as much of the bitter white pith as possible. Reserve one thin lemon wheel or slice if using.

Dry shake (if using egg white)

Add gin, fresh lemon juice, simple syrup, orange liqueur, and egg white to a cocktail shaker (no ice). Firmly dry-shake for 15–20 seconds to emulsify and develop a silky foam.

Shake with ice

Add a generous handful of ice to the shaker (about 1 cup). Shake vigorously for 10–15 seconds until the shaker exterior becomes very cold (this chills and dilutes the drink appropriately).

Double strain

Discard ice from the chilled glass. Double-strain the cocktail into the chilled glass using both the shaker strainer and a fine-mesh strainer to remove small ice shards and ensure a smooth texture, especially if egg white was used.

Express oils & twist

Hold the lemon peel skin-side down about 3–4 inches above the cocktail and give it a firm twist to express the citrus oils onto the surface of the drink. Optionally run the peel around the rim for added aroma, then drop the twist into the drink or hang it on the edge of the glass.

Finish (optional)

If desired, add a single dash of Angostura bitters to the foam and use a toothpick to make a small decorative dot or pattern. Garnish with the lemon wheel on the rim if using. Serve immediately.