Bartender's Call Recipe

1. Chill glass

Place your serving glass (coupe or rocks) in the freezer or fill it with ice water while you build the drink so the glass is well chilled.

2. Measure and combine

Into a mixing tin or Boston shaker, measure and pour 60 ml base spirit, 25 ml fresh citrus juice, 15 ml simple syrup, and 15 ml modifier if using. Add 2 dashes Angostura bitters. If using egg white, add the whole egg white now.

3. Dry shake (if using egg white)

If you added egg white, seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and build a silky foam. If you did not add egg white, skip this step.

4. Add ice and hard-shake

Add 6 fresh ice cubes to the shaker. Seal and shake vigorously for 10–15 seconds (or until the shaker is frosty) to properly chill and dilute the drink.

5. Strain

Discard ice/water from the chilled glass. Double-strain the shaken cocktail into the chilled coupe (for a cocktail up) using a fine mesh strainer to catch ice shards and any coagulated egg white. If you prefer the drink on the rocks, strain over fresh ice (use 4–6 cubes as listed).

6. Finish with aromatics

Hold a citrus twist over the surface and firmly express the oils (pinch or gently twist the peel) to release aromatics onto the drink. If you used egg white, you can add a couple extra dashes of Angostura onto the foam and, using a toothpick, gently drag a small pattern for presentation.

7. Prepare your garnish: cut a thin citrus twist or slice a wheel. If using a twist, peel a 2–3 cm strip avoiding too much pith. For herb garnish, gently clap or slap the sprig between your palms once to release oils before placing it on the drink.

8. Place the garnish: rest the twist on the rim or float the wheel on the surface. If using herb, set the sprig atop the foam or behind the twist so it sits above the glass and releases aroma with each sip. Add a dehydrated citrus slice for visual flair if desired.