The Lounge Recipe

Measure and combine

In a mixing glass or cocktail shaker, combine 2 oz aged rum, 0.5 oz cognac, 0.5 oz Aperol, 0.5 oz fresh lime juice, and 0.5 oz honey syrup. These form the spirit-forward, balanced base of The Lounge.

Add bitters

Add 2 dashes orange bitters and 1 dash Angostura bitters to the mixture to introduce aromatic depth and slight bitterness that ties the spirits together.

Dry shake

Add 0.5 oz egg white (or aquafaba) to the shaker. Seal and 'dry shake' vigorously (without ice) for 15–20 seconds until frothy and you see a velvety foam forming. This step emulsifies the foam into the cocktail for a silky mouthfeel.

Wet shake

Open the shaker, add ice, re-seal and shake hard for 12–15 seconds to chill and properly dilute the drink while maintaining the foam.

Prepare glass

Place a large clear ice cube in a chilled old-fashioned glass (or fill with fresh ice if you don’t have a large cube).

Double strain

Double strain the cocktail into the prepared glass using a Hawthorne and fine mesh strainer to capture any small ice shards for a silky texture.

Finish with aromatics

Garnish by resting a lime wheel on the foam, then place the dehydrated orange slice on the rim or float it. Sprinkle a light dusting of freshly grated nutmeg over the foam (to taste). For extra aroma, express the oils of a lime peel over the drink before adding the lime wheel.