Anise · Black pepper · Cask character · Cream · Lemon
Estimated profile
- 1
Pre-chill a coupe glass. Prepare a lemon zest twist and have aromatic bitters ready for garnish.
- 2
Combine rye whiskey, fresh lemon juice, rich sugar syrup, absinthe, and egg white in a shaker.
- 3
Add ice and shake hard for 10–12 seconds (wet shake).
- 4
Strain the liquid back into the shaker tin, discarding the ice.
- 5
Dry shake vigorously without ice for 15–20 seconds to build a thick, aerated foam.
- 6
Fine strain into the chilled coupe glass.
- 7
Express the lemon zest twist over the surface of the drink to release its oils, then discard.
- 8
Finish by dashing aromatic bitters onto the foam and drawing a cocktail pick or straw through the dashes in an S-shape to create a snake pattern.
The reverse dry-shake technique - wet shake first, then discard ice and dry shake - produces a denser, more stable foam than dry shaking first, because the chilled liquid emulsifies the egg white more effectively before aeration.
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