A fruit-forward sour featuring Tanqueray Paradiso with tart citrus and a silky shaken texture for a vibrant, crowd-pleasing cocktail.
ABy Annebala
Servings
1
2 oz Tanqueray Paradiso gin
0.75 oz Fresh lemon juice
0.5 oz Fresh pink grapefruit juice
0.5 oz Elderflower liqueur (e.g. St-Germain)
0.5 oz Simple syrup
1 piece Egg white
2 dash Angostura bitters
1 piece Pink grapefruit slice
1 cup Ice
Calories
317 kcal
Protein
25g
Carbs
41g
Sugar
30g
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Build & Dry Shake
1. Combine the Tanqueray Paradiso gin, fresh lemon juice, pink grapefruit juice, elderflower liqueur, simple syrup, and egg white in a cocktail shaker. Do NOT add ice yet — seal and dry shake vigorously for 15 seconds to emulsify the egg white and build a silky foam.
2 oz Tanqueray Paradiso gin,
0.8 oz Fresh lemon juice,
0.5 oz Fresh pink grapefruit juice,
0.5 oz Elderflower liqueur (e.g. St-Germain),
0.5 oz Simple syrup,
1 piece Egg white
2. Open the shaker, add a generous scoop of ice, seal again, and shake hard for another 15–20 seconds until the outside of the shaker is frosty cold. This double-shake technique maximises the foam and chills the drink thoroughly.
1 cup Ice
Strain & Serve
3. Double-strain through a fine mesh strainer into a chilled coupe glass to catch any ice shards and ensure a silky-smooth pour.
4. Dot 2 dashes of Angostura bitters onto the foam surface, then use a cocktail pick or toothpick to drag through the dots in a feather or heart pattern for a stunning visual effect.
2 dash Angostura bitters
5. Garnish the rim with a thin pink grapefruit slice and serve immediately.
1 piece Pink grapefruit slice
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