Zorba White Recipe

Chill glass

Place a coupe or chilled cocktail glass in the freezer or fill with ice water while you prepare the cocktail to ensure the drink is served cold.

Add the gin, ouzo, white crème de cacao, fresh lemon juice, simple syrup, whole milk (or half-and-half) and egg white (if using) to a cocktail shaker.

Dry shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and milk, producing a silky foam. If not using egg white, give the mixture a quick, vigorous shake (8–10 seconds) without ice to better incorporate ingredients.

Add ice to the shaker (enough to fill two-thirds) and shake vigorously for another 12–15 seconds until the shaker is very cold to the touch and the drink is well chilled and slightly diluted.

Dump the ice or water from your chilled glass and double-strain the cocktail into the chilled coupe using a fine-mesh strainer over a julep or Hawthorne strainer to remove ice shards and any coagulated egg bits.

Express a lemon twist over the surface of the cocktail to release oils, then rim the glass with the twist and drop it in as garnish.

Lightly grate a small pinch of nutmeg over the foam, or lay a couple of fresh fennel fronds across the top for an aromatic, Mediterranean finish.

Serve immediately.