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Fear not the egg white cocktail (or “silver fizz” in bartender-speak). Its silky texture and pretty foam area a matchless mouthful. Avoid a goopy flop by using only the freshest of local, organic eggs, doing a proper dry shake, and using a good, aromatic garnish.
by Lauren Mote from Bittered Sling – Producer/Supplier of the Year 2013
2 oz Victoria Gin1 oz Cherry Syrup*1 oz Lemon Juice2 dashes Bittered Sling Suius Cherry Bitters2 dashes Bittered Sling Moondog Bitters1 egg white (cold, fresh, organic) Smoked black pepper (for garnish)
Add all ingredients to a cocktail shaker, and dry shake (without ice) for 5 seconds.Add ice to the shaker, and shake vigorously for 7 seconds.Double strain (pour the shaker contents through another fine sieve) into a chilled cocktail glass.Should be foamy and velvety.Sprinkle one stripe of smoked black pepper across the top of the foam.
*Cherry Syrup:500g pitted BC Cherries (makes 400mL juice)600mL 2:1 Rich Simple Syrup (1000g white sugar; 500mL hot water)
After pitting all the cherries, add to a juicer.You should retrieve 400mL of juice from the recommended amount of cherries, providing they’re juicy and ripe.Meanwhile, add hot water and sugar together, and use a little heat to help bring the mix together.Stir until dissolved.Allow to cool, and add the cherry juice and rich syrup together, stir and store in clean, dated bottles in the fridge for 5-7 days.