Uffizi Cocktail Recipe

Prepare honey syrup (if not ready)

Combine equal parts honey and warm water (for example 1/4 cup honey + 1/4 cup warm water). Stir until fully combined and cool. Measure 0.5 oz for the cocktail.

Dry shake (if using egg white)

Add gin, Aperol, dry vermouth, fresh lemon juice, honey syrup, orange bitters, and the egg white (if using) into a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and build foam.

Wet shake

Open the shaker, add plenty of ice, reseal and shake hard for 12–15 seconds to chill and dilute the drink properly.

Double strain

Double-strain the shaken cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove small ice shards and create a silky texture.

Express the orange twist over the surface of the cocktail by holding it skin-side down and giving it a quick squeeze to release oils, then run the rim of the glass with the twist and drop it in as garnish.

If desired, lightly dust a tiny pinch of edible gold dust over the foam or add a small sprig of microherbs for visual flair.

Serve immediately. Enjoy the Uffizi Cocktail chilled.