Taj Mahal Recipe
Make Taj Mahal Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Combine ingredients
Add gin, fresh lemon juice, orange curaçao, orgeat, simple syrup, egg white, and orange bitters into a cocktail shaker without ice (dry shake). The egg white creates a silky texture and foam; dry shaking helps emulsify it with the other ingredients.
- 2
Dry shake
Vigorously shake the sealed shaker for 15–20 seconds to emulsify the egg white with the citrus and syrups. You should feel the shaker get slightly colder and a frothy foam start to form.
- 3
Wet shake
Open the shaker, add enough ice to fill about three-quarters of the shaker (approx. 1 cup). Seal and shake again very hard for 10–15 seconds until the exterior of the shaker is well chilled (this both chills and dilutes the cocktail appropriately).
- 4
Fine strain
Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh (or use a julep strainer and fine sieve) to remove ice shards and produce a silky surface with stable foam.
- 5
Finish
Express the lemon twist or orange peel over the surface to spray essential oils, then rub the peel on the rim and place it on the foam. Add an edible rose petal on top if using. Serve immediately while foam is fresh.
Notes
- 6
If you prefer not to use raw egg white, substitute 0.75 oz aquafaba (chickpea brine) and increase the dry shake time to 25–30 seconds for similar foam and texture.
- 7
Adjust sweetness by increasing simple syrup by 0.25 oz if you prefer sweeter cocktails, or reduce orgeat slightly if the almond flavor is too pronounced.