Moon Recipe

Name: The Boathouse St. Augustines Moon Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 1.5 oz Halley's Tequila Comet (reposado tequila or your preferred reposado); 0.5 oz Midori (melon liqueur); 0.25 oz Back Angelica (angelica liqueur) or substitute (Angostura aromatic or gentian-based liqueur); 0.75 oz Carpano Bianco (white vermouth) infused with apricot or Carpano Bianco plus apricot liqueur; 0.5 oz Fresh lemon juice; 0.25 oz Simple syrup (1:1); 0.25 oz Apricot liqueur (if not infusing Carpano Bianco; e.g., apricot brandy or apricot liqueur); 0.5 each Egg white (optional, for silky texture); 1 cup Ice (for shaking); 1 each Lemon twist (garnish)

Inspired by The Boathouse St. Augustine

Time10m

Serves1

& Midori Back Angelica, Lemon, Halley's Tequila Comet, Carpano Bianco Apricot, Lemon

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Ingredients

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Cocktail

1 1/2 oz Halley's Tequila Comet (reposado tequila or your preferred reposado)

1/2 oz Midori (melon liqueur)

1/4 oz Back Angelica (angelica liqueur) or substitute (Angostura aromatic or gentian-based liqueur)

3/4 oz Carpano Bianco (white vermouth) infused with apricot or Carpano Bianco plus apricot liqueur

1/2 oz Fresh lemon juice

1/4 oz Simple syrup (1:1)

1/4 oz Apricot liqueur (if not infusing Carpano Bianco; e.g., apricot brandy or apricot liqueur)

1/2 each Egg white (optional, for silky texture)

1 cup Ice (for shaking)

1 each Lemon twist (garnish)

Method

Cocktail

Optional prep — apricot-infused Carpano Bianco (make ahead)

If you want a pronounced apricot note inside the Carpano Bianco, add 2–3 tablespoons of chopped dried apricots or 0.5 oz apricot liqueur to 8 oz Carpano Bianco in a sealed jar. Let sit at room temperature for 24–48 hours, taste for desired apricot intensity, then strain and store. If you prefer not to infuse, use Carpano Bianco plus 0.25 oz apricot liqueur in the cocktail.

Combine ingredients

Add 1.5 oz reposado tequila (Halley's Tequila Comet or equivalent), 0.5 oz Midori, 0.25 oz Back Angelica (or gentian/angelica liqueur), 0.75 oz Carpano Bianco (apricot-infused or plain) and 0.25 oz apricot liqueur if you did not infuse, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 0.5 egg white (if using) into a cocktail shaker.

Dry shake (if using egg white)

If using egg white, seal the shaker and shake vigorously without ice for 12–15 seconds. This emulsifies the egg white and builds foam.

Wet shake

Add 1 cup of ice to the shaker. Shake hard for 12–18 seconds until the shaker is very cold to the touch and the mix is well chilled and aerated.

Double strain and serve

Double strain the cocktail through a fine mesh strainer into a chilled coupe or coupe-style cocktail glass to remove ice shards and any solids. This ensures a silky texture and clean presentation.

Garnish

Express the oils of a lemon twist over the drink by pinching the twist skin-side down above the surface, then run the twist around the rim and drop it into the cocktail as a garnish.

Taste and adjust

Taste and adjust sweetness or acidity if desired: a dash more simple syrup for sweetness or 0.25 oz more lemon juice for brightness. If the apricot note is too faint, add a tiny splash (0.1–0.25 oz) of apricot liqueur.