Jun 08 2026
Bel Air Recipe
Inspired by PiDGiN Restaurant
Time10m
Serves1
Rum, Aperol, lemon, rhubarb, egg whites, Peychauds
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Ingredients
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Cocktail Ingredients
Method
Preparation Instructions
- 1
Prepare the Cocktail Shaker
In a cocktail shaker, combine the rum, Aperol, fresh lemon juice, rhubarb syrup, and egg white.
- 2
Dry Shake
Shake the mixture vigorously without ice for about 15 seconds to emulsify the egg white.
- 3
Ice Shake
Add ice to the shaker and shake again for another 15-20 seconds until well chilled.
- 4
Strain and Serve
Strain the mixture into a chilled coupe glass.
- 5
Garnish
Add two dashes of Peychaud's bitters on top of the foam for garnish.
