Monty Recipe

Cocktail

1. 1

   Prepare and measure

   Chill a coupe or martini glass in the freezer or fill it with ice water while you build the drink. Measure 2 oz gin, 0.75 oz apricot brandy, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and add 2 dashes of orange bitters. If using egg white, separate and reserve half an egg white (about 0.5).

2. 2

   Dry shake (if using egg white)

   Add the gin, apricot brandy, lemon juice, simple syrup, orange bitters, and the 0.5 egg white to a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds. This aerates the egg white and creates a silky foam.

3. 3

   Wet shake

   Open the shaker, add a generous handful of ice (or about 1 cup) and re-seal. Shake vigorously for 10–15 seconds until the outside of the shaker is very cold (about frosty).

4. 4

   Strain and serve

   Discard the ice and/or water from the chilled glass. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine-mesh strainer to remove ice shards and any larger foam lumps. Aim for a silky, pale-gold cocktail with a frothy white head if egg white was used.

5. 5

   Garnish

   Express the oils of a lemon twist over the surface of the drink by holding the twist skin-side down and giving it a firm snap over the cocktail. Run the twist around the rim if desired, then drop it into the drink or discard according to preference.

6. 6

   Serve immediately. The Monty is best enjoyed right away while foam and aromatics are lively.