Broken China Recipe

1. If using egg white, dry shake first: add Broker's Gin (2 oz), Bigallet China-China (0.5 oz), fresh lime juice (0.75 oz), passion fruit purée (0.75 oz), simple syrup (0.25 oz) and egg white (0.5 egg) to a cocktail shaker without ice. Seal and shake vigorously for 12–15 seconds to emulsify and create foam.

2. Add ice: open the shaker, add a generous amount of fresh ice (enough to fill the shaker).

3. Shake with ice: reseal and shake hard for 12–18 seconds until the shaker is well chilled (exterior becomes very cold) and the liquid is properly diluted.

4. Double strain into glass: fine-strain (or use a Hawthorne with a tea strainer) into a chilled coupe or Nick & Nora glass. If you prefer it on the rocks, pour over fresh large ice in an old-fashioned glass instead.

5. Garnish: float a thin lime wheel or a lime twist on the foam. Optionally spoon 1/2 of a fresh passion fruit (seeds and pulp) on top of the foam for aroma and visual appeal.

6. Serve immediately: present the cocktail right away so the foam and fresh passion fruit retain their texture and aroma.