Ingredients
SERVINGS: Makes one
- 1 egg
- 1 1/2 ounces Amalga Juneauper Gin
- 1/4 ounce Averno (1 ounce Carissa’s handmade currant amaro used here)
- 3/4 ounce lime juice
- 2 teaspoons VooDoo Jams’ Deux Me or The Velvet Hammer jam
- 2 dashes homemade aromatic bitters or Angostura bitters
- 2 ounces Double Shovel Cider’s
- Imperial Currant
Preparation
Spruce Tip-Infused Egg White
Put a handful of spruce tips in a zip-locked bag with 1 whole egg; let sit for 5 days. Because egg shells are porous, they absorb the spruce tip aromatics. Once infused, separate the yolk, and whisk the egg white until stiff.
COCKTAIL
Shake gin, amaro, lime juice, jam, and bitters in a cocktail shaker; strain into a coupe glass. Top with the Imperial Currant cider, and spoon stiffened egg white onto liquid.
Cheers!
