First Light Recipe

Prepare ingredients

Measure and ready all spirits, fresh lemon juice, honey syrup, apricot liqueur, orange curaçao, egg white (if using) and bitters. Chill a coupe or martini glass in the freezer or fill it with ice water while you mix.

Dry shake

If using egg white: add gin, lemon juice, honey syrup, apricot liqueur, orange curaçao, egg white, and 1 dash of Angostura bitters into a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to build a rich foam and emulsify the egg white.

Wet shake

Add ice to the shaker (about 1 cup). Seal and shake hard for 10–15 seconds until the outside of the shaker becomes very cold and the liquid is well chilled. If not using egg white, combine all liquid ingredients with ice and shake for 10–15 seconds.

Strain and finish

Discard ice/water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a fine-mesh strainer to remove ice shards and any small solids. Add the remaining dash of Angostura bitters on top of the foam (if egg white used) or on the surface, then use a toothpick to create a simple pattern if desired.

Garnish with a thin lemon wheel or a long lemon twist perched on the rim. If desired, float an edible flower or a few microgreens on the foam for a delicate, sunrise-like presentation. Serve immediately.