CLASSIC · GIN

Ace

Name: Ace
Cuisine: Cocktail
Ingredients: 90 ml Gin; 45 ml Grenadine; 45 ml Heavy Cream; 45 ml Milk; 1 Egg White

Using both heavy cream and milk keeps the mouthfeel rich but not cloying - the fat content of the cream binds with the egg white during the dry shake to produce a particularly stable, velvety foam.

Ingredients

Gin90 ml

Grenadine45 ml

Heavy Cream45 ml

Milk45 ml

Egg White1

Glassware

Martini Glass

Chilled.

Method

1
Combine gin, grenadine, heavy cream, milk, and egg white in a cocktail shaker without ice.
2
Dry shake vigorously for 15 seconds to emulsify the egg white and cream.
3
Add a full scoop of ice and shake hard for 10–12 seconds until well chilled.
4
Double-strain through a fine mesh strainer into a chilled martini glass.
5
Serve immediately and allow the foam to settle and rise to the surface.

From the Bartender

Using both heavy cream and milk keeps the mouthfeel rich but not cloying - the fat content of the cream binds with the egg white during the dry shake to produce a particularly stable, velvety foam. Make sure your grenadine is pomegranate-based, not artificially flavored, to keep the floral notes honest.

Rating

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