Angeline Recipe

Make honey syrup

Combine equal parts honey and warm water (for this recipe 1/4 cup honey + 1/4 cup warm water). Stir until fully combined and cool. Measure 0.5 oz for the cocktail.

If you prefer a sugared rim, rub the rim of a chilled coupe or Nick & Nora glass with a lemon wedge and dip lightly into fine-grain sugar. Chill the glass in the freezer while you build the drink.

Dry shake (for foam)

In a cocktail shaker, add gin (2 oz), St‑Germain (0.75 oz), freshly squeezed lemon juice (0.75 oz), honey syrup (0.5 oz) and egg white (1). Add 2 dashes of orange bitters. Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and produce a silky foam.

Wet shake (chill & dilute)

Open the shaker, add 6 ice cubes, reseal and shake hard for 12–15 seconds until the outside of the shaker is very cold (this chills and slightly dilutes the mixture).

Double strain the cocktail through a fine mesh strainer into the chilled prepared glass (removes ice shards and gives a smooth texture).

Allow the foam to settle slightly on top. If desired, drop a tiny drop of orange bitters onto the foam and use a toothpick to create a small decorative dot or swirl.

Garnish with a single edible flower or a thin lemon twist placed on the foam. Serve immediately.