Madison Sunset Recipe

1. Combine 0.5 cup honey, 0.5 cup water, and sliced ginger in a small saucepan over medium heat.

2. Stir until the honey fully dissolves and the mixture comes to a gentle simmer. Reduce heat to low and simmer for 5 minutes to extract ginger flavor.

3. Remove from heat and let the syrup steep with the ginger for 10–15 minutes for a stronger ginger note.

4. Strain the syrup through a fine mesh strainer into a clean container. Discard ginger slices. Cool to room temperature before using. Makes about 3/4 cup syrup; refrigerate up to 2 weeks.

5. Chill glass

Place a coupe or martini glass in the freezer or fill with ice water to chill while you prepare the drink.

6. Prepare ingredients

If using egg white, separate and measure 0.5 oz (about half an egg white). Juice the blood orange and lemon, and have the apricot liqueur, gin, bitters, and cooled honey-ginger syrup ready.

7. Dry shake (if using egg white)

In a cocktail shaker, combine gin, blood orange juice, lemon juice, apricot liqueur, honey-ginger syrup, angostura bitters, and egg white. Seal and shake vigorously without ice for 15–20 seconds to build a silky foam.

8. Wet shake

Add ice to the shaker (about 1 cup). Seal and shake vigorously for another 10–15 seconds until well chilled and slightly diluted.

9. Strain

Discard ice or ice water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and achieve a smooth texture.

10. Garnish and finish

Carefully float a blood orange wheel or a thin twist on the foam (or rim) and lay a fresh thyme sprig alongside. Optionally grate a tiny pinch of nutmeg or cinnamon over the foam for aromatic complexity. Serve immediately.

11. No-egg white variation

If you prefer not to use egg white, omit the dry shake and egg white. Combine all other liquid ingredients with ice and shake vigorously; strain into glass and garnish as directed.