Crown Royal Deluxe Recipe

Chill glass

Place a coupe or chilled rocks glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure the finished drink stays cool.

Dry shake (if using egg white)

If using the egg white for a silky texture, add 0.5 egg white to a cocktail shaker (or half an egg white pre-measured). Add Crown Royal (2 oz), fresh lemon juice (0.5 oz), simple syrup (0.5 oz), orange liqueur (0.25 oz), and 2 dashes Angostura bitters. Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify the egg white and fully incorporate the ingredients.

Wet shake

Open the shaker, add a large handful of ice (about 1 cup) and secure the lid. Shake hard for 12–15 seconds until the shaker is very cold to the touch and well-chilled. If you did not use egg white, skip the dry shake and perform this wet shake only.

Prepare serving glass

If you chilled the glass with ice water, dump out the water now. Add fresh large ice to a rocks glass if serving over ice; if serving up, simply proceed without ice.

Strain

Double-strain the cocktail into the chilled coupe or rocks glass using a Hawthorne strainer and a fine mesh strainer to remove any small ice shards and, if used, egg white foam particles. If serving over ice, strain over the fresh large ice in the rocks glass.

Garnish and finish

Express a lemon twist over the drink by holding the twist over the surface and pinching to release the oils, then rub the peel around the rim and drop it into the glass. Add a Luxardo or maraschino cherry on a pick. Serve immediately.

Optional variations

For a slightly sweeter, bolder profile, increase simple syrup to 0.75 oz. For a more spirit-forward serving, reduce lemon juice to 0.25 oz. Replace orange liqueur with a bar spoon of maple syrup for a Canadian-inspired variation.