Shaken sour with Neptunia gin, guava juice, lemon, simple syrup, and optional egg white.
ABy Annebala
Servings
1
2 oz Hendrick's Neptunia gin
1.5 oz Guava juice (unsweetened if possible)
0.75 oz Fresh lemon juice
0.5 oz Simple syrup (1:1 sugar to water)
1 piece Egg white (optional)
6 piece Ice cubes
0.03 tsp Sea salt (tiny pinch, optional)
1 slice Lemon wheel (garnish)
2 dash Angostura bitters (optional garnish)
Calories
451 kcal
Protein
4g
Carbs
76g
Fiber
1g
Sugar
72g
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Preparation
1. Chill a coupe or Nick and Nora glass in the freezer or by filling it with ice and water while you mix the cocktail.
6 piece Ice cubes
Mixing
2. Add the gin, guava juice, lemon juice, simple syrup, egg white if using, and a tiny pinch of sea salt to a cocktail shaker (do not add ice yet).
2 oz Hendrick's Neptunia gin,
1.5 oz Guava juice (unsweetened if possible),
0.8 oz Fresh lemon juice,
0.5 oz Simple syrup (1:1 sugar to water),
1 piece Egg white (optional),
0.0 tsp Sea salt (tiny pinch, optional)
3. Seal the shaker and dry shake vigorously for about 15 seconds to aerate and build a silky foam.
4. Open the shaker, add fresh ice cubes to fill, then shake hard again for 12 to 15 seconds until the shaker is very cold and the mixture is well chilled and frothy.
6 piece Ice cubes
Serving
5. Discard the ice and water from the chilled glass if using, then double strain the cocktail through a fine mesh strainer into the glass to achieve a smooth, foamy texture.
6. Garnish with a lemon wheel on the rim or floating on the foam, and, if you like, dot the top with Angostura bitters and gently draw a skewer through for a simple pattern.
