Blue Moon Recipe

Blue Moon Cocktail

1. 1

   Prepare glass

   Chill a coupe or martini glass by filling it with ice and cold water; set aside while you build the cocktail.

2. 2

   Dry shake (if using egg white)

   If using egg white for a silky foam, add the egg white to a cocktail shaker and dry shake (no ice) vigorously for 10–15 seconds to emulsify.

3. 3

   Build and shake

   Add gin, crème de violette, dry vermouth, fresh lemon juice, simple syrup and the previously dry-shaken egg white (if used) into the shaker. Add ice (about 6 cubes) and shake hard for 12–18 seconds until the shaker is well-chilled and slightly frosty on the outside.

4. 4

   Prepare glass (finish)

   Discard ice/water from the chilled coupe or martini glass and optionally rinse quickly with cold water to remove any dilution.

5. 5

   Double strain and serve

   Double-strain the cocktail into the chilled coupe through both the shaker strainer and a fine mesh strainer to ensure a silky texture and to remove small ice shards. The drink should present pale sky-blue to lavender tones from the crème de violette.

6. 6

   Garnish

   Express a lemon twist over the surface to release oils and drop it into the drink, or float an edible flower. Serve immediately.

7. 7

   Note on balance: Adjust simple syrup up to 0.5 oz if you prefer sweeter cocktails; reduce lemon juice slightly if very tart. If you omit the egg white, proceed straight to adding ice and shaking with all liquid ingredients.