Jordan Recipe

Dry shake

In a cocktail shaker, combine the gin, green Chartreuse, fresh lemon juice, maraschino liqueur, simple syrup, and the egg white. Do not add ice yet. Seal the shaker and shake vigorously for 15–20 seconds to emulsify and build a silky foam.

Wet shake

Add the ice to the shaker (about 1 cup or enough to fill). Shake vigorously again for 12–15 seconds until the shaker becomes very cold to the touch and the exterior is frosty. This chills and dilutes the drink while producing a stable foam.

Strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne and fine-mesh strainer to remove ice shards and produce a velvety texture.

Bitters finish

Gently dash the Angostura bitters onto the foam (2 dashes). Using a cocktail pick or toothpick, drag the bitters through the foam to create a subtle pattern if desired.

Lemon twist

Express the oils of the lemon twist over the drink by holding it skin-side down over the glass and giving it a quick squeeze, then rub the rim with the twist and drop it into the cocktail or rest on the rim.

Optional herb crisp

If using a crispy herb, briefly torch the sprig (or dry in a 200°F / 95°C oven for 6–8 minutes) to release aromatics and place it on the foam as an aromatic garnish. Do not leave near flames unattended; discard if it smolders excessively.

Serve immediately while the foam is fresh. The cocktail balances botanical gin with the herbaceous sweetness of Chartreuse and nutty cherry notes from maraschino, finished with bright lemon and silky egg-white foam.