La Royale Recipe

Cocktail

1. 1

   Prepare glass

   Chill a coupe or Nick & Nora glass by filling it with ice water while you assemble the cocktail. Let it sit for at least 2 minutes, then discard the ice water and set the glass aside to drain.

2. 2

   Dry shake (if using egg white)

   If using egg white for a velvety texture, combine the cognac, dry vermouth, crème de cassis, fresh lemon juice, simple syrup, egg white, and Angostura bitters in a cocktail shaker without ice. Seal and shake vigorously for 10–15 seconds to emulsify and build foam.

3. 3

   Shake with ice

   Add ice to the shaker (about 4–6 large cubes or ~1 cup). Shake hard for 10–15 seconds until the shaker is cold to the touch and the liquid is well chilled and slightly diluted.

4. 4

   Double strain

   Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any coagulated egg white for a silky texture.

5. 5

   Garnish and finish

   Express a lemon twist over the surface to release oils, rim the glass with the twist if desired, then drop it in as a garnish (or place a brandied cherry on a cocktail pick). Serve immediately.

6. 6

   Optional variation: omit the egg white and perform a single shake with ice for a clearer, slightly lighter La Royale. Adjust crème de cassis to 0.75 oz for a fruitier profile if preferred.