North Pole
Ingredients
- 1 1⁄2 oz Tanqueray London Dry Gin
- 3⁄4 oz Luxardo Maraschino liqueur
- 1⁄2 oz Lemon juice
- 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
- 1⁄2 oz Whipping cream
Method
Glass:
Photographed in a Retro Coupe
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare coin-sized lemon zest twist for garnish.
Method:
- SHAKE first 4 ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
- Shake or whip cream to aerate then carefully pour to FLOAT on the surface of the cocktail. (It should sit between the cocktail and the foaming head.)
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Nutrition:
One serving of North Pole contains 191 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide.
Review:
A Savoy Aviation mellowed by egg white and cream.
