Little Percy Recipe

Cocktail

1. 1

   Prepare honey syrup

   If you don't already have honey syrup: combine equal parts honey and hot water (by volume) and stir until homogenous. Cool before using. For this recipe 0.5 oz honey syrup uses ~1/4 oz honey + 1/4 oz hot water.

2. 2

   Dry shake

   In a cocktail shaker, add 2 oz gin, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, 0.25 oz Green Chartreuse, 0.25 tsp freshly grated ginger, 0.5 egg white, and 2 dashes Angostura bitters. Do not add ice yet. Seal the shaker and dry-shake vigorously for 20–30 seconds to emulsify the egg white and create a silky foam.

3. 3

   Wet shake

   Add a generous scoop of ice (about 1 cup) to the shaker. Seal and shake hard for 15–20 seconds until the shaker is very cold to the touch and well diluted (you should hear the ice rattle strongly).

4. 4

   Fine strain

   Double-strain the cocktail through a Hawthorne strainer and a fine-mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and ginger bits, producing a smooth texture.

5. 5

   Finish

   Express the lemon peel over the surface by twisting it skin-side down to release oils, then rub the peel around the rim and drop it into the drink. If using, grate a tiny amount (about 1/8–1/4 tsp) of fresh ginger over the foam for aroma and visual interest. Serve immediately.