This is an egg white cocktail, preferably served in a chilled coupe glass. The egg white acts as an emulsifier and foaming agent. Egg white gives the drink a smooth and soft texture- think strawberries & cream.
Strawberry & Black Peppercorn Syrup:
1 C brown sugar
1 C strawberries, stems removed, roughly chopped
1 C water
1 t cracked black pepper
In a small saucepan, combine all ingredients and stir. Heat until syrup starts to boil, cook for 30 seconds, turn off heat and stir to make sure sugar is dissolved. Allow the syrup to sit for about 30 minutes; this give the strawberries and pepper more time to infuse. Strain and set aside.
1 1/2 oz. gin
1 oz strawberry & black pepper syrup
1 egg white at room temperature (temp. aids in the emulsification)
1 lemon wedge
cracked black pepper, strawberry, bitters for garnish
Fill a large coupe glass with ice and a bit of water to chill; set aside. To your cocktail tin add the gin, syrup, egg white, and a squeeze of one lemon wedge. Reverse dry shake.* Double strain cocktail (use the hawthorne strainer to pour through the fine mesh sieve) into prepared coupe glass. Give the cocktail about 10 seconds to settle. Garnish with a very thin strawberry slice, a few dots of bitters, and some cracked black pepper.
*Reverse Dry Shake technique: Add ice and all needed ingredients to your cocktail tin; lock tins. Shake for about 30 seconds. Using your hawthorne strainer, strain cocktail from one tin to the other- discard the ice. Now, lock tins again (without ice) and shake vigorously for about 30 seconds (dry shake)- done.