Courage Classic Recipe

Prepare glass

Chill a coupe or martini glass by filling it with ice water and setting it aside while you mix the cocktail (about 3–5 minutes).

Dry shake

In a cocktail shaker, combine 2 oz gin, 3/4 oz fresh lemon juice, 1/2 oz elderflower liqueur, 1/2 oz simple syrup and 1/2 of a large egg white. Do not add ice yet. Seal the shaker and shake vigorously for 15–20 seconds to emulsify the egg white and aerate the mixture.

Wet shake

Open the shaker, add a generous handful of ice (about 1 cup). Seal and shake vigorously for another 12–15 seconds until the shaker is very cold to the touch and the exterior is frosty. This chills and dilutes the drink and builds a silky foam from the egg white.

Double strain and serve

Discard the ice water from your chilled glass. Double-strain the cocktail (using both the shaker’s strainer and a fine mesh strainer) into the chilled coupe to remove any small ice shards and create a smooth surface for the foam.

Finish with bitters and garnish

Carefully add 2 dashes of Angostura bitters onto the foam. Using a toothpick or cocktail pick, gently swirl the bitters to create a simple design if desired. Express a lemon twist over the drink (pinch the peel to spray oils over the surface) and drop it into the glass. Optionally, nest an edible flower or a small sprig of microgreens on the foam for visual flourish.

Serve immediately and enjoy. The Courage Classic is a balanced, floral-citrus cocktail with a silky egg-white foam and a fragrant lemon finish.