Ruby Owl House Flight Recipe

Prepare ingredients

Juice the ruby grapefruit and lime, measure the gin, elderflower liqueur, grenadine, simple syrup, and, if using, crack and separate one egg to reserve 1/2 egg white (or use pasteurized liquid egg white). Have bitters and ice ready.

Dry shake (if using egg white)

In a cocktail shaker combine gin, grapefruit juice, lime juice, elderflower liqueur, grenadine, simple syrup, egg white (0.5), and 2 dashes Angostura bitters. Seal the shaker and shake vigorously without ice for 15–20 seconds. This emulsifies the egg white and creates a rich foam.

Wet shake

Add a generous handful of ice (about 1 cup) to the shaker, seal, and shake hard for 12–15 seconds until the shaker feels very cold. This chills and dilutes the drink to proper balance.

Strain

Fine-strain the cocktail into a chilled coupe or Nick & Nora glass to remove ice shards and any coagulated egg bits. Use a Hawthorne strainer with a fine mesh or double strain through a tea strainer for the silkiest texture.

Finish

Add 2 additional small dashes of Angostura bitters on top of the foam if desired, then use a cocktail pick to create a simple pattern (three small dots or a swirl) for presentation. Alternatively, skip extra bitters to keep the drink visually ruby-colored.

Express the oils of a grapefruit twist over the glass by pinching the peel with the outer skin facing downwards, then drop the twist or place a thin grapefruit slice on the rim. Optionally float an edible flower or a rose petal atop the foam for an elegant touch.

Serve immediately. Yields one cocktail. Advise guests that the drink contains raw egg white unless pasteurized egg white was used.