Live Casino Recipe

Prep

Chill a coupe or cocktail glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink.

If using egg white, do a dry shake: combine gin, lime juice, creme de cassis, simple syrup, orange bitters, and egg white in a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and build foam.

Add crushed ice to the shaker (about 1 cup). Seal and shake hard for 10–15 seconds to chill and dilute the cocktail properly.

Prepare the chilled glass by discarding ice water if used. Double-strain the contents of the shaker into the coupe or a short chilled rocks glass over fresh crushed ice (or serve neat in the coupe if you prefer no ice in the glass). Use a fine mesh strainer as well as the shaker strainer for a velvet texture if egg white was used.

If you prefer the drink layered like a traditional Casino cocktail, pour the gin/lime/syrup mix first, then gently float the creme de cassis by pouring it slowly over the back of a spoon so it settles near the bottom and creates a subtle gradient. Otherwise, fully integrated mixing yields a balanced purple-pink hue.

Express the oils of a lime twist over the drink by holding a twist skin-side-down and giving it a quick squeeze, then rub the rim with the peel and drop it into the glass or perch the lime wheel on the rim.

Gently slap the mint sprig between your palms to release aromatics and place it in the drink as a garnish. Add a candied/dehydrated cherry on a pick if using.

Serve immediately. Suggest serving with a small napkin and a short stirring pick for guests who want to briefly re-mix their garnish into the drink.