Kingfisher Recipe

If using honey syrup, combine equal parts honey and hot water, stir until smooth and cool before using.

Chill a rocks or coupe glass in the freezer or fill with ice to cool while preparing the cocktail.

Dry shake (if using egg white)

In a cocktail shaker, add 2 oz gin, 0.5 oz blue curaçao, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, 0.5 oz egg white and 1 dash Angostura bitters. Seal the shaker and shake vigorously without ice for about 15 seconds to emulsify the egg white and create a foam.

Wet shake

Add a handful of ice to the shaker and shake vigorously for 10–15 more seconds until the shaker is well chilled (exterior becomes frosty). If not using egg white, skip the dry shake and shake all ingredients with ice for 15–20 seconds.

Strain the cocktail through a fine mesh strainer (double strain if you used egg white) into the chilled glass over a large clear ice cube or without ice for a coupe presentation.

Express the lemon twist over the drink by pinching between fingers to release oils, then rub the rim with the peel and drop it on top as garnish.

Optional: float a small edible flower or mint sprig gently on the foam or beside the twist for visual contrast.

Serve immediately. The Kingfisher is best enjoyed fresh while the foam (if used) is still present and the bright blue color from the curaçao is vivid.