Beck’s Recipe

Cocktail

1. 1

   Prepare honey syrup (if not ready)

   Combine equal parts honey and warm water (for example 1/4 cup honey + 1/4 cup warm water) and stir until smooth. Cool before using. Makes more than needed — store refrigerated up to 2 weeks.

2. 2

   Dry shake (if using egg white)

   In a cocktail shaker, add gin, fresh lemon juice, honey syrup, orange liqueur, egg white (if using) and Angostura bitters. Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and create a foamy texture.

3. 3

   Wet shake

   Open the shaker, add ice (about 4 oz or a handful of cubed ice). Seal and shake hard for 12–15 seconds until the shaker is cold to the touch and contents are well chilled.

4. 4

   Strain

   Double-strain the cocktail into a chilled coupe or martini glass using a Hawthorne strainer and a fine-mesh strainer to remove ice shards and any coagulated egg white, producing a silky, clear top foam.

5. 5

   Finish & garnish

   Express the oils from a lemon twist over the surface by holding the twist skin-side down and giving it a quick squeeze, then run it around the glass rim and drop it into the drink. Optionally add a few more drops of Angostura bitters on the foam and use a toothpick to create a small decorative swirl.