Parlour Dog And A High Life Pony Recipe

Dry shake

Combine rye whiskey, fresh lemon juice, simple syrup, Campari, dry vermouth and egg white in a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify the egg white and create foam.

Wet shake

Add the ice (6 cubes) to the shaker. Shake again hard for 12–15 seconds until the shaker feels very cold and the exterior is frosty. This chills and dilutes the drink and further develops the foam.

Strain

Fine-strain the mixture (or use a Hawthorne + fine strainer) into a chilled old-fashioned glass over 2–3 large ice cubes (or 3 standard cubes). This keeps the foam and provides a clean pour.

Carefully add 2 dashes of Angostura bitters across the foam. Using the back of a spoon or a cocktail pick, gently swirl the bitters to create a subtle pattern on the foam without breaking it.

If you want the 'High Life Pony' element more literal, gently float about 2 oz (60 ml) of a light lager or pilsner down the side of the glass so it sits partially atop the cocktail (pour slowly over the back of a spoon). This provides a brief beer-top effervescence and a bright, crisp counterpoint to the bitters and Campari.

Express a lemon peel over the drink to release oils, run it around the rim, then drop as a garnish. Serve immediately.