"untitiled" (how Does It Feel?) Recipe

Cocktail

1. 1

   Prepare vanilla syrup (if needed)

   If you don't have vanilla syrup ready: combine equal parts granulated sugar and water (for this recipe, 1/2 cup sugar + 1/2 cup water is plenty) in a small saucepan. Split one vanilla bean lengthwise and scrape seeds into the pan; add the pod as well. Warm gently while stirring until sugar dissolves, then cool, remove pod, and store. Use 0.5 oz for the cocktail.

2. 2

   Dry shake (emulsify)

   Into a cocktail shaker add the cognac, Bénédictine, apricot liqueur, vanilla syrup, fresh yuzu juice, and the egg white. Seal the shaker and shake vigorously without ice for 15–20 seconds. This dry shake creates a rich, velvety foam.

3. 3

   Wet shake (chill and dilute)

   Open the shaker, add a generous handful of ice (about 1 cup). Seal and shake hard for 12–15 seconds until the shaker becomes very cold to the touch (this chills and slightly dilutes the drink).

4. 4

   Fine strain

   Double-strain the cocktail through a Hawthorne strainer and a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and produce a silky texture.

5. 5

   Finish & garnish

   Add 2 dashes of Angostura bitters onto the foam in an artistic pattern. Optionally, use a toothpick to create a small swirl or pattern. Garnish with a dehydrated apricot slice or a thin lemon twist rested on the foam. Serve immediately.

6. 6

   Notes on substitutions & safety

   If you are uncomfortable using raw egg white, substitute 3/4 oz aquafaba (chickpea brine) and follow the same dry and wet shake steps. If fresh yuzu is unavailable, use a 50/50 blend of fresh lemon and lime juice to roughly approximate yuzu brightness.