Gin Equinox Recipe

Make honey syrup (if not ready)

Combine equal parts honey and hot water (e.g., 1/4 cup each). Stir until fully combined and cool to room temperature before using. Store refrigerated.

Chill glassware

Place a coupe or Nick & Nora glass in the freezer or fill with ice water to chill while you prepare the cocktail.

If using egg white: perform a dry shake first to create foam. In a cocktail shaker (no ice), add 2 oz gin, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, 0.5 oz elderflower liqueur, 1 egg white, and 2 dashes orange bitters. Seal and shake vigorously for 15–20 seconds until frothy.

Wet shake: Open the shaker, add ice to fill about two-thirds of the shaker. Seal and shake hard for 10–12 seconds until the shaker is very cold (this chills and dilutes the drink properly).

If not using egg white: combine 2 oz gin, 0.75 oz lemon juice, 0.5 oz honey syrup, 0.5 oz elderflower liqueur, and 2 dashes orange bitters with ice in the shaker and shake until well chilled (10–12 seconds).

Double strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any egg white solids, leaving a silky foam on top.

Top: Gently float 1 oz dry sparkling wine (or chilled club soda for non-alcoholic lift) over the back of a spoon onto the drink to create a delicate layer and bright effervescence.

Express a small twist of lemon zest over the surface of the cocktail to release oils, then rub the twist around the rim and drop it gently onto the foam or hang it on the glass.

Place an edible flower or a thin lemon wheel on the foam as an elegant garnish. Serve immediately.