Phantom Drift

from Punch (http://punchdrink.com)

Ingredients

Serving: 1

• 1 ounce Broker's London dry gin
• 1 ounce Broker's London dry gin
• 1 ounce Aperol
• 1 ounce Aperol
• 1/4 ounce Gran Classico
• 1/4 ounce Gran Classico
• 1/2 ounce lemon juice
• 1/2 ounce lemon juice
• 1/2 ounce honey syrup, (1:1, honey:water)
• 1/2 ounce honey syrup, (1:1, honey:water)
• 3/4 ounce egg white
• 3/4 ounce egg white
• 2 dashes pink peppercorn bitters (See Editor's Note)
• 2 dashes pink peppercorn bitters (See Editor's Note)
• 2 ounces Prosecco
• 2 ounces Prosecco

Garnish: cracked pink peppercorns

Directions

1. Combine all ingredients except the Prosecco in a mixing tin without ice, and shake well.
2. Add ice to the mixing tin, and shake again to chill.
3. Open the tin and pour in the Prosecco.
4. Double strain into a Collins glass without ice.
5. Twist an orange peel over the drink to express the essential oils, then discard the peel.
6. Garnish with cracked pink peppercorns.

Editor's Note

To make pink peppercorn bitters, Smith infuses Regans' Orange Bitters with 1 teaspoon of cracked pink peppercorns.