Soma 75 Recipe

Cocktail

1. 1

   Prepare and chill

   Chill a champagne flute or coupe by placing it in the freezer for a few minutes or by filling it with ice water while you prepare the cocktail. Have Prosecco chilled and ready.

2. 2

   Shake base

   In a cocktail shaker, add Empress Gin (1.5 oz), Lillet Blanc (0.75 oz), fresh lemon juice (0.5 oz), and simple syrup (0.25 oz). Add enough ice to fill the shaker roughly half to three-quarters full (about 0.5 cups).

3. 3

   Vigorously shake

   Seal the shaker and shake vigorously for 10–15 seconds, until the exterior of the shaker becomes frosty and well-chilled. This chills and properly dilutes the base.

4. 4

   Strain

   Discard ice or water from the chilled flute or coupe. Double-strain the shaken mixture into the chilled glass using a Hawthorne strainer and a fine mesh strainer to catch ice shards and pulp. Fill the glass about two-thirds full with the strained mixture.

5. 5

   Top with Prosecco

   Carefully top the cocktail with chilled Prosecco (about 3 oz). Pour slowly down the side of the glass to preserve bubbles and avoid overflow; stop when the glass is nearly full and there is a gentle effervescence.

6. 6

   Garnish and serve

   Express the oils of a lemon twist over the cocktail by holding the twist over the glass and giving it a quick pinch, then rub the rim lightly and drop the twist into the drink as garnish. Serve immediately.