Lime Cheek Recipe

1. Prepare ingredients

Juice fresh limes and lemon to measure the required amounts. If using an egg white, separate one egg and measure 0.5 whole egg equivalent (about half an egg) or use a pasteurized egg white product.

2. Dry shake (if using egg white)

Add the white rum, fresh lime juice, lemon juice, simple syrup, green Chartreuse, egg white (if using), and Angostura bitters into a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify the egg white and build a silky foam.

3. Wet shake

Open the shaker, add ice (about 1 cup or enough to fill the shaker), seal, and shake vigorously for 12–15 seconds until the exterior of the shaker is very cold to the touch and the contents are well chilled and slightly diluted.

4. Strain

Double-strain the cocktail through a fine-mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and any coagulated egg bits. If not using egg white, simply shake with ice and single-strain into the glass.

5. Add bitters and finish

Drop the two dashes of Angostura bitters onto the foam (if present) and, using a toothpick, gently swirl a simple pattern if desired. If no foam, simply add bitters to the shaken cocktail before straining.

6. Garnish the cocktail with a lime wheel or thin lime wedge on the rim or floated on the surface. Lightly grate a little lime zest over the top for an extra aromatic lift. Finish with a sprig of micro mint tucked against the glass.