Blue Moon Recipe

Blue Moon Cocktail

1. 1

   Prepare glass

   Chill a coupe or martini glass by placing it in the freezer for 5–10 minutes or filling it with ice water while you prepare the drink; discard ice water before pouring.

2. 2

   Dry shake (if using egg white)

   If you opt to include egg white for a silky foam, add gin, blue curaçao, lemon juice, simple syrup, creme de violette and the egg white to a cocktail shaker. Seal and shake vigorously without ice for 15 seconds to emulsify and build foam.

3. 3

   Wet shake

   Add ice to the shaker (about 4–6 large cubes, roughly 1 cup). Seal and shake vigorously for 10–15 seconds until the shaker is very cold to the touch and the mixture is well-chilled and slightly diluted.

4. 4

   Double strain and serve

   Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine-mesh sieve to remove ice shards and egg white bits. The drink should be a vivid blue with a light sheen of foam on top if egg white was used.

5. 5

   Garnish

   Express a lemon twist over the surface to release oils and either drop it into the drink or rest it on the rim. Alternatively, garnish with a cocktail cherry. Serve immediately.