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Ingredients
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Cocktail
Method
Cocktail
Prepare
Chill a coupe or highball glass in the freezer while you build the drink. If using egg white, separate the egg and reserve 1/2 of the white (about 0.5 each).
Dry shake (if using egg white)
In a cocktail shaker, combine gin (2 oz), fresh lime juice (0.75 oz), simple syrup (0.5 oz), ginger liqueur (0.5 oz), white crème de cacao (0.25 oz) and the egg white (0.5). Do not add ice. Seal the shaker and shake vigorously for 15–20 seconds to emulsify and create foam.
Wet shake
Open the shaker and add a generous scoop of ice (about 1 cup). Seal and shake hard for 10–15 seconds until the shaker exterior becomes very cold (this chills and dilutes the drink to the correct level).
Strain
Double-strain the cocktail into the chilled coupe or a rocks glass filled with fresh ice (depending on service preference) to remove ice shards and any coagulated egg solids. If you prefer a tall effervescent version, pour into a highball and leave room for soda.
Garnish and finish
Garnish with a lime wheel or twist. Optionally grate a small pinch of nutmeg or sprinkle ground ginger over the foam for aroma. Serve immediately.