2 ounces gin
1 ounce cream (we used heavy whipping cream)
1 fresh egg white
3 drops orange flower water (we used 2 measures from the tiny plastic insert in the cap of the bottle)
1/2 ounce simple syrup
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
club soda or seltzer water (set aside for topping up the drink)
1 ounce cream (we used heavy whipping cream)
1 fresh egg white
3 drops orange flower water (we used 2 measures from the tiny plastic insert in the cap of the bottle)
1/2 ounce simple syrup
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
club soda or seltzer water (set aside for topping up the drink)
Combine all ingredients (except the seltzer) in a cocktail shaker over ice. Wrap the shaker in a tea towel and shake vigorously for five minutes (we took short breaks every minute - a two-person tag team would work well). Strain into a tall, narrow glass (such as a Collins glass or a champagne flute) and top up with a splash of seltzer. Garnish with an orange wheel, and serve with a straw - and an iced-tea spoon so you can relish every drop!
1 comment:
I've gotten the best results by shaking for quite a while without ice, then adding the ice in for the last 30 seconds or so, just to chill it without breaking up the foam too much. Pour instead of straining (so you don't strain out the foam) and pick out the ice cubes or hold them back with a finger. If there's foam left over in the shaker, use a little club soda to get it loose.
We used lemon sour instead of the club soda, lemon, and syrup in the last batch, and it didn't affect the flavor much.
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