Traditionally made with a spirit known as Licor 43, which has orange and vanilla aromas, we’ve stuck to gin and a dash of vanilla for the roundness, but you can leave the vanilla out if you prefer a purer flavour.
Shaken drinks like this need to be made individually, as there’s simply too much liquid for the shaker if you scale it up. If you have a large shaker, you could make 2 at a time – double all the ingredients except the egg white and shake a little longer to make sure everything mixes properly.
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Yields:
1 serving(s)
Prep Time:
5 mins
Total Time:
5 mins
Cal/Serv:
278
Ingredients
1Tbsp.
simple syrup, see GH TIPS
2Tbsp.
freshly squeezed lemon juice
1
egg white*, see GH TIPS
1Tbsp.
extra virgin olive oil, plus (optional) extra to serve, we used Carapelli
60ml
gin, we used Malfy
1/2tsp.
vanilla extract, optional
2
ice cubes
Directions
Step 1Put the simple syrup, lemon juice, egg white and olive oil in a cocktail shaker (or large jam jar with a lid), seal with the lid and shake vigorously for 30sec, until frothy.
Step 2Add the gin, vanilla (if using) and ice and shake again until the ice has dissolved and you can no longer hear it clinking in the shaker. Pour into a coupe or martini glass, garnish with a few drops of olive oil, if you like, and serve immediately.
GH TIPS To make your own simple syrup, in a small pan, gently heat 75g caster sugar and 75ml water, stirring until sugar dissolves. Increase heat, bring to the boil and bubble for 1min. Remove from heat; cool completely. Store in an airtight jar; it will keep for several weeks in the fridge.
This also works with aquafaba (chickpea water) in place of the egg white, use 2tbsp for 1 cocktail or 3tbsp for a double batch.
* PREGNANT WOMEN, INFANTS AND THE ELDERLY ARE ADVISED TO EAT PARTIALLY COOKED EGGS ONLY IF THEY HAVE THE BRITISH LION STAMP.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
