Juliet & Romeo Cocktail Recipe

Prepare glass

Chill a coupe or Nick & Nora glass by filling with ice and cold water; set aside while you mix the cocktail.

Combine ingredients

In a mixing glass or shaker, add 2 oz gin, 1 oz sweet vermouth, 0.25 oz fior di sambuca, 0.25 oz maraschino liqueur, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, 0.5 oz egg white (if using), and 2 dashes Angostura bitters.

Dry shake (if using egg white)

If you included the egg white, seal the shaker and dry shake (no ice) vigorously for 15–20 seconds to build foam and emulsify.

Add ice and chill

Add large ice cubes to the shaker or mixing glass and stir (for stirred version) for 20–30 seconds until well chilled and slightly diluted. If you used the dry shake method, briefly shake again with ice for 8–10 seconds to chill and integrate.

Strain

Discard ice and water from the chilled serving glass. Double-strain the cocktail into the chilled coupe or Nick & Nora glass to remove small ice shards and any egg white solids.

Express the oils of a lemon twist over the surface of the drink by holding the twist over the cocktail and pinching to release the oils, then rub the peel around the rim and drop it into the glass.

Drop a maraschino cherry onto a cocktail pick and rest it across the glass, or simply drop the cherry into the drink.

Serve immediately. The drink should show a faint foam (if egg white used), a balanced herbal/anise note from the sambuca, and a bright citrus lift from the lemon.