Aphrodite Recipe

Prepare and dry-shake

If using egg white: add 2 oz gin, 0.75 oz elderflower liqueur, 0.75 oz fresh lemon juice, 0.5 oz pomegranate juice, 0.25 oz simple syrup, 0.5 egg white, and 2 dashes orange bitters to a cocktail shaker without ice. Dry-shake vigorously for 12–15 seconds to emulsify the egg white and create a froth.

Wet-shake

Add a generous handful of ice to the shaker. Shake vigorously for 12–18 seconds until the shaker is well chilled (exterior becomes very cold) and the mixture is diluted and silky.

Strain

Double strain through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove small ice chips and any solids from the egg white and pomegranate seeds.

Top (optional)

If you prefer a lighter, celebratory finish, top with ~1 oz chilled sparkling water or Champagne poured gently down the side of the glass to preserve the foam.

Carefully place 3–4 fresh pomegranate seeds into the center of the foam and float an edible flower or a single rose petal on top. Express a lemon twist over the drink to release oils, run it around the rim, then drop it in or hang on the glass edge.

Serve immediately while foam is fresh and aromatic. Provide a small cocktail spoon if desired to savor the foam and seeds. Recommend enjoying within 10–15 minutes for best texture.