Though the original cocktail was supposedly shaken for a whole 12 minutes, Mark Schettler of New Orleans’ Bar Tonique suggests that five minutes of shaking this laborious, gin-based classic is plenty. Here, the bar’s recipe for the classic cocktail.
- 3/4 ounce citrus juice (1:1, lemon juice:lime juice)
- 1 egg white
- 1 1/2 ounces Old Tom gin, preferably Hayman's
- 3/4 ounce triple sec, preferably Luxardo Triplum
- 3/4 ounce demerara syrup (1:1, demerara sugar:water)
- 3/4 ounce heavy cream
- soda water, to top
- 3 drops orange flower water
- Combine all ingredients except the orange flower water in a shaker tin with ice.
- Shake until well chilled.
- Strain the drink between the two halves of the shaker tin to remove the ice, then shake again for five minutes without ice until thick and emulsified.
- Pour the drink into a Collins glass and set aside until the meringue has separated from the liquid beneath, about five minutes.
- Place a barspoon into the middle of the drink and carefully pour soda water along the spoon (so as not to deflate the meringue) until the meringue has risen above the rim of the glass.
- Top with three drops of orange flower water.