The Allegro Recipe

Chill glass

Place a coupe or martini glass in the freezer or fill it with ice water to chill while you mix the cocktail.

Measure ingredients

Measure 2 oz gin, 1/2 oz dry vermouth, 1/2 oz elderflower liqueur, 1/2 oz fresh lemon juice, 1/4 oz simple syrup, 2 dashes orange bitters. If using egg white, separate half an egg white (about 0.5).

Dry shake (if using egg white)

Add gin, dry vermouth, elderflower liqueur, lemon juice, simple syrup, orange bitters, and the egg white to a shaker without ice. Seal and shake vigorously for 15–20 seconds to build a frothy emulsion.

Wet shake

Open the shaker and add ice to fill. Seal and shake vigorously for 12–15 seconds until the shaker is cold to the touch and well-chilled.

No-egg version

If not using egg white, combine all liquid ingredients and bitters in a shaker filled with ice and shake for 12–15 seconds until well-chilled.

Discard ice or water from the chilled glass. Double-strain the cocktail through a Hawthorne strainer and a fine mesh strainer (or fine strainer alone) into the chilled coupe or martini glass to remove ice shards and any coagulated egg bits.

Express the oils of a lemon twist over the surface of the drink by holding the twist skin-side down above the cocktail and giving it a quick bend; then run the twist around the rim and drop it into the glass or perch it on the rim.

Finish with an edible flower or a small microgreen on top of the froth (if egg white used) for an elegant touch.

Taste and adjust: elderflower liqueur adds floral sweetness; if the drink is too tart, add 1/4 oz more simple syrup; if too sweet, add 1/4 oz more lemon juice. Use quality gin for best balance. The dry vermouth adds herbaceous structure—do not omit unless substituting a splash of dry sherry for complexity.