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gin nectar freshly squeezed lemon juice egg white simple syrup blackberries cilantro simple syrup blanco tequila freshly squeezed lime juice
Viewed: 118 - Published at: 5 years agoIngredients
- 1 1/2 ounces (3 tablespoons) gin
- 1 1/2 ounces (3 tablespoons) peach nectar
- 1/2 ounce (1 tablespoon) freshly squeezed lemon juice (about 1/2 a medium lemon)
- 1 large egg white (1 ounce)
- 1/2 ounce (a scant tablespoon simple syrup) (see Tip, page 191)
- Crushed ice
- 6 blackberries, thawed if frozen
- 3 fresh cilantro leaves, stemmed
- 1/2 ounce (a scant tablespoon) simple syrup
- 1 1/2 ounces (3 tablespoons) blanco tequila (100 percent de agave)
- 1/2 ounce (1 tablespoon) Pimms No. 1 Cup
- 1/2 ounce (1 tablespoon) freshly squeezed lime juice (from about 1/2 lime)
- Crushed ice
Method
- In a cocktail shaker, vigorously dry shake (in bartenders parlance, shake without ice) the gin, peach nectar, lemon juice, egg white, and simple syrup to emulsify.
- Add crushed ice and shake athletically for 20 seconds.
- Strain into a fizz (highball) glass or other decorative glass.
- Serve immediately.
- Using a small wooden spoon or mallet, muddle (mash together) the blackberries, cilantro leaves, and simple syrup in the bottom of a cocktail shaker.
- Add the tequila, Pimms No.
- 1 Cup, lime juice, and crushed ice and shake vigorously.
- Strain into a chilled cocktail (martini) glass.
- Serve immediately.
- If you are concerned about consuming raw egg whites, buy already-pasteurized egg whites at your grocery store.
- Spicy, citrusy Pimms No.
- 1 Cup is a ginbased British liqueur that is the base of Wimbledons official drink.
