Ha ' Penny Recipe
Rhubarb Gin, Aperol, Fresh Lemon, Simple Syrup
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Method
Cocktail
- 1
Prepare and combine
If using egg white, separate and measure 0.5 oz (or ~1/2 egg white). Add rhubarb gin (2 oz), Aperol (0.75 oz), fresh lemon juice (0.75 oz), simple syrup (0.5 oz) and the egg white to a cocktail shaker without ice.
- 2
Dry shake (if using egg white)
Firmly dry-shake the ingredients for 15–20 seconds to emulsify and create a silky froth. If not using egg white, skip to the next step and proceed with ice.
- 3
Wet shake
Add 6 ice cubes to the shaker. Shake vigorously for 12–18 seconds until the shaker is very cold to the touch and the mixture is well chilled and slightly diluted.
- 4
Double strain and serve
Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any solids for a silky texture.
- 5
Finish and garnish
Express a lemon twist over the cocktail to release oils, rub the rim with the peel if desired, then drop the twist into the drink. Optionally, add a thin rhubarb ribbon for visual appeal. Add 2 dashes of Angostura bitters on top of the foam (if egg white used) and use a toothpick to create a simple pattern.
Glassware & temperature
- 6
Chill the serving glass in the freezer or by filling it with ice water while preparing the cocktail. Serve immediately once strained to preserve the foam and aromatics.