Shirayuki Recipe

Prepare

Chill a coupe or Nick & Nora glass in the freezer or fill with ice water while you build the drink.

Absinthe Rinse

If using an absinthe rinse, pour a few drops (about 0.1 tsp) of absinthe into the chilled glass, swirl to coat the inside, then discard excess or pour it out. Set the glass aside.

Dry Shake

In a cocktail shaker, add the gin, pear liqueur, lemon juice, simple syrup, dry vermouth and the egg white. Do a 'dry shake' (no ice) vigorously for about 15–20 seconds to emulsify the egg white and build a silky foam.

Wet Shake

Add the ice to the shaker and shake vigorously for 10–15 more seconds until well chilled and the exterior of the shaker becomes frosty.

Double Strain & Finish

Double strain the cocktail through a fine mesh strainer into the prepared coupe (or over fresh ice into a rocks glass if preferred). If you want a slightly longer drink, top with 1 oz soda water gently to preserve the foam.

Carefully brush or sprinkle a tiny pinch (about 1/8–1/4 tsp) of edible silver shimmer or pearl dust over the foam to create a 'snow white' effect. Float the thin pear slice or edible flower on the foam and add a lemon twist on the rim or beside the garnish.

Serve immediately while the foam is fresh and snowy. Advise guests to stir lightly if soda was added.