Elevate your cocktail game with this floral variation of the Eagle Cocktail, featuring the delicate flavors of crème de violette paired with gin, lemon juice, and a hint of sugar. The egg white adds a smooth, frothy texture that makes each sip a delight. This cocktail is perfect for those who enjoy a visually stunning drink with a balanced, aromatic flavor profile.
Eagle Cocktail Recipe
Cuisine: AmericanDifficulty: Easy
Servings
1
servingsPrep time
7
minutesCalories
231
kcal
Cook Mode
Keep the screen of your device on
Ingredients
60 ml 2 fl oz Gin
22.5 ml 3/4 fl oz Crème de violette
30 ml 1 fl oz Fresh lemon juice
15 ml 1/2 fl oz Simple syrup
1 1 Egg white
Equipment
Cocktail shaker- Jigger
- strainer
- Citrus press
- Bar spoon
- Coupe or Martini glass
Instructions
- Start by placing your coupe or martini glass in the freezer or fill it with ice water to chill it while you prepare the cocktail.
- In a cocktail shaker, combine gin, crème de violette, fresh lemon juice, simple syrup, and the egg white. Shake vigorously without ice for about 15 seconds. This step, known as a dry shake, helps to emulsify the egg white and create a frothy texture.
- Add ice to the shaker and shake vigorously for another 15-20 seconds until the mixture is well-chilled and frothy.
- Discard the ice from your glass, and using a fine strainer, pour the cocktail into the chilled glass. The fine strainer helps achieve a smooth, froth-topped finish.
- A small edible flower or a twist of lemon peel can be added for a beautiful presentation.
