Camelot Recipe

Chill glass

Place a coupe or chilled cocktail glass in the freezer, or fill it with ice and water to chill while you prepare the cocktail.

If using honey syrup: combine equal parts honey and hot water, stir until smooth, cool to room temperature.

Dry shake (if using egg white)

Add gin, fresh lemon juice, honey syrup, orange curaçao and egg white to a cocktail shaker. Seal and shake vigorously without ice for 12–15 seconds to emulsify and create foam.

Wet shake

Add a large handful of ice to the shaker (about 1 cup). Shake again for 12–15 seconds until the shaker is very cold to the touch and ingredients are well chilled and diluted.

Strain the cocktail through a fine-mesh strainer into the chilled coupe to produce a silky, frothy surface.

Add 2 dashes of Angostura bitters to the foam. If desired, float a light sprinkle (about 0.1 tsp) of edible gold dust or glitter across the foam for a 'Camelot' regal shimmer.

Express a lemon twist over the drink to release oils, rub the rim of the glass lightly with the twist, then drop it into the cocktail as garnish.

Serve immediately while chilled and frothy.