Forget Me Not
by Tommy Techamanoon - Head Bartender, Bandista at Four Seasons Housto
Ingredients
- 1 ½ oz. Compass Box Orchard House Scotch
- ½ oz. Giffard Abricot du Roussillon
- ¼ oz. Noilly Prat Dry Vermouth
- ½ oz. Lemon Juice
- ¼ oz. Simple Syrup
- 1 Egg White
- Garnish: Drop of Blue Curaçao and Flower
Preparation
- Add the spirit, citrus juice, simple syrup, and egg white into a shaker.
- Shake vigorously without ice for 10–15 seconds to emulsify the egg white and create foam.
- Add ice to the shaker and shake again for 10–15 seconds to chill and dilute the drink.
- Strain into a chilled rocks/old fashioned glass (for a smoother texture, double strain using a fine mesh strainer).
- Garnish with drop of Blue Curaçao and Flower.
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