Aegean Butcher Recipe

Prepare glass

Chill a coupe or martini glass in the freezer for at least 5 minutes or fill it with ice water while you mix the cocktail.

Dry shake

If using egg white: combine gin, dry vermouth, ouzo, lemon juice, simple syrup, olive brine, and egg white in a shaker without ice. Secure the lid and shake vigorously for 15–20 seconds to emulsify and build a silky foam.

Wet shake

Add ice to the shaker (about 6 cubes). Shake again hard for 10–15 seconds until the shaker is frosty and the exterior is cold. If not using egg white, combine all liquid ingredients with ice and shake until well chilled (12–15 seconds).

Double strain

Discard the ice or chill from the serving glass. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne and fine mesh strainer to remove ice shards and any large olive bits.

Finish

Express a lemon twist over the drink to release oils, rub the twist around the rim and drop it into the glass. Skewer the kalamata olive and rest it on the rim or drop it in. Optionally sprinkle a tiny pinch of dried oregano on the foam or lemon twist for an aromatic, Aegean touch.

Serve immediately while the drink is cold and the foam (if used) is stable. The ouzo adds aniseed perfume; the olive brine and kalamata olive give a savory, slightly saline contrast—balanced by lemon and simple syrup. Adjust olive brine amount to taste: start small and increase up to 1 tsp if you prefer a more pronounced briny character.

To make simple syrup: combine equal parts sugar and water, heat gently until sugar dissolves, cool before using. For a vegan foam alternative, use aquafaba (chickpea brine) replacing egg white in equal volume and follow the same dry-then-wet shake steps.