- 1 small egg
- 90ml Kew Organic Gin
- 45ml Kew Orangey Sec
- 45ml lemon juice
- 30ml cold sugar syrup (see our tip)
1. Seperate the egg white from the yolk - the easiest way is to gently crack the egg open on a bowl then hold your hand over the bowl with your fingers spread. Tip the egg into your fingers and the white will pour through into the bowl, while the yolk stays in your hand. You can tip the yolk into a small tub or bowl, cover and keep it in the fridge for 1-2 days. It's great for mixing with water to make an egg wash for glazing pastry or bread, or add it to quiche or omelette mixes. Set the white aside for later.
2. Pour the gin, orangey sec, lemon juice and sugar syrup into a cocktail shaker (or a large, clean jar with a screw-top lid if you don't have a cocktail shaker). Add a handful of ice cubes, seal the shaker then shake vigorously for 30 secs to combine the liquids. Make sure you shake it really well.
3. Strain the liquid into a glass or jug and discard the ice. Add the liquids back to the cocktail shaker. Tip in the egg white. Seal the shaker again and give it a really good shake for 30 secs - by shaking the liquids with the egg but without the ice, you should be able to get a really fluffy finish on your cocktail.
4. Strain the cocktail into 2 chilled coupe glasses and garnish each one with a twist of lemon zest (pare it off the lemon with a vegetable peeler or small sharp knife).
5. Tip: sugar syrup is also called simple syrup and it's a mix of sugar and water. It's easy to make and will keep in your fridge, in an airtight jar or tub, for 3-4 weeks. So, if you like making cocktails, it's worth making a large batch to keep you going. To make it, place 100g caster sugar in a small pan with 100ml cold water. Place over a medium-low heat and gently warm till the sugar dissolves (no need to stir). Once the sugar has dissolved, turn up the heat and bring to the boil. Boil for 2 mins, then take off the heat and leave to cool. Pour into a jar, seal and store in the fridge.