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Ingredients
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Cocktail Base
Modifiers & Garnish
Method
Cocktail Base
Measure and combine
Add 2 oz gin, 0.75 oz fresh lemon juice, 0.75 oz simple syrup, and 0.5 oz egg white (if using) into a cocktail shaker.
Dry shake (if using egg white)
Seal the shaker and shake vigorously without ice for 15 seconds to emulsify the egg white and build a frothy texture.
Wet shake
Open the shaker, add about 1 cup of ice, reseal, and shake hard for 10–15 seconds until the shaker is very cold to the touch and properly diluted (approximately 15–20% dilution).
Modifiers & Garnish
Strain and serve
Double-strain the cocktail into a chilled coupe or rocks glass filled with 3 ice cubes (or no ice if serving up) to remove small ice shards and any egg white solids.
Add bitters and garnish
Carefully drop 2 dashes of Angostura bitters onto the foam (if egg white used) or onto the drink surface. Using a toothpick or a small skewer, gently swirl the bitters for a decorative pattern. Express a lemon twist over the drink to release oils, rub it on the rim, then drop it in as garnish.
Serve immediately while cold and frothy.