Tails Recipe

Dry shake (if using egg white)

If using egg white, add gin (or vodka), lime juice, simple syrup, apple cider, ginger liqueur, and egg white to a cocktail shaker without ice. Seal and shake vigorously for 15 seconds to emulsify and create foam.

Wet shake

Add the 'ice for shaking' to the shaker. Seal and shake hard for 10–15 seconds until the shaker feels very cold. This chills and dilutes the mix and integrates the egg foam.

Add bitters

Open the shaker and add 2 dashes of Angostura bitters directly into the shaken mix (or onto the formed foam after pouring) to add aromatic spice.

Fill a rocks glass with the 'large cubes for serving'. Double-strain the shaken cocktail into the prepared glass using a Hawthorne and fine mesh strainer to keep the foam smooth and remove ice shards.

Top with chilled club soda (about 2 oz) poured gently down a bar spoon to preserve foam and create a light effervescence.

Carefully garnish with a thin apple slice or a piece of candied ginger and a lime wheel on the rim. If egg white was used and a foam formed, add the bitters as two delicate drops on top of the foam for aroma and visual contrast.

Taste and adjust: if you prefer sweeter, stir in an additional 1/4 oz simple syrup; for more brightness, add 1/4 oz more lime juice. Serve immediately while cold and effervescent.

Consume within 15 minutes for best texture and carbonation.