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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare
Chill a Collins or highball glass by filling it with ice and set aside. If using an egg white, separate the white from the yolk and measure 0.5 oz (about half a small egg white).
- 2
Dry shake (if using egg white)
In a cocktail shaker, combine 2 oz London dry gin, 0.75 oz fresh lemon juice, 0.25 oz simple syrup, and 0.5 oz egg white. Do a dry shake (no ice) vigorously for 15–20 seconds to emulsify and create foam.
- 3
Shake with ice
Add ice to the shaker (enough to fill). Shake again vigorously for 10–15 seconds to chill and dilute slightly.
- 4
Strain
Dump the ice from the chilled Collins/highball glass. Fine-strain the shaken mixture into the glass over fresh ice, leaving room at the top for soda.
- 5
Top and finish
Top with about 3 oz club soda (adjust to taste) poured gently to preserve foam. Give the drink one very gentle stir (1–2 slow turns) to incorporate soda without collapsing the foam if present.
- 6
- 7
Without egg white (dry, no foam)
If you prefer the classic 'dry' Collins without egg white, skip the dry-shake step: combine gin, lemon juice, and simple syrup in a shaker with ice, shake 8–10 seconds, strain over fresh ice in a Collins glass, top with soda, stir gently, and garnish.