The Smoky Tulip
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Another custom cocktail I made for a friend! This is the “hers” cocktail from the “his & hers” cocktails I made for two friends that are also a couple; plus they also had the same requests: pineapple, lime, and mezcal. You can find the “his” cocktail, the I Hate Missouri, here.
Besides the mentioned requests, this friend also really like egg white cocktails, so I made hers one. She’s also from a small town in Michigan called Holland, hence “Tulip.” The “Smoky” comes from the mezcal (:
Like all the custom cocktails I make for friends, I make an accompanying recipe card you can quickly reference. If you’d like me to make you a custom cocktail, drop me a note and let’s collaborate!
IMPORTANT — PLEASE READ:
I use pineapple juice (vs fresh pineapple) because I made this in the winter and it’s too difficult to create a standardized recipe since fresh pineapple varies so much between tart and very sweet. If you want to use fresh pineapple, you might need to adjust sweetness
I use organic and pasteurized eggs since you are consuming raw egg white
I’d recommend using a Boston shaker and large 1½” - 2” ice cubes for the wet shake so it doesn’t dilute the drink too much while shaking
Since there is no ice in this finished drink, chilling your glassware is highly recommended
Save your egg yolk for omelettes, to use as an egg wash for pastries, carbonara, or cure them in coarse Kosher salt!
What You'll Need
For each cocktail:
¼ oz bitterstweet aperitivo (I like Forthave Spirit’s Aperitivo called Red)
¾ oz fresh lime juice
2½ oz pineapple juice
2½ oz mezcal (I like Del Maguey’s Vida)
¾ oz egg white*
Garnish: Hawaiian black lava salt (or any fine grain smoked salt) and edible flowers (optional)
* My average amount from a Large egg
Instructions
For each cocktail:
Add all of the cocktail ingredients except the garnish into your shaker (yes, including the egg white!)
Dry shake (i.e. without ice) vigorously for at least 15 seconds; open your shaker and check — it should look VERY frothy already and continue to shake if it’s not thick enough
Add your (ideally one BIG) ice cube into the shaker and give it a gentle shake — the goal here is to just cool down the cocktail ingredients first without building pressure in your shaker
Once the entire shaker is nice and chilly, tighten the seal and vigorously shake again for your final “wet shake” (i.e. with ice) for at least another 10 seconds
Take out your chilled double rocks glass and strain into the glass
Garnish with a line of Hawaiian black lava salt and optional edible flowers
You can use any smoked salt; a bourbon barrel smoked salt works really well too!
The edible flowers are just for show!
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