Courtesy of Michael Cadden, Tavern Law, Seattle, WA
(A modernist’s take on a speakeasy vintage classic.)
Makes 1 cocktail

INGREDIENTS

• 1 ½ ounces (45 ml) gin
• ¾ ounce (22 ml) sous vide infused Pear Shrub
• ½ ounce (15 ml) fresh lemon juice
• ¼ ounce (7.5 ml) Demerara simple syrup*
• 2 dashes bitters (Old Fashioned Barrel Aged Fee Brothers Bitters preferred)
• 1 egg white
• Ice cubes as needed
• Fresh cranberry juice for decoration

DIRECTIONS

1. Combine all ingredients, except the ice cubes and cranberry juice, in a mixing tin set (cocktail shaker). Add the spring of a Hawthorn strainer, if you have it, as it helps whip the egg whites and dry shake for 1 minute.
2. Open, take out the spring, add the ice, and shake for another minute.
3. Double strain through a Hawthorn strainer and a fine mesh strainer into a flip glass or large coupe-style cocktail glass.
4. Let sit for 30 seconds before adding drops of fresh cranberry juice to decorate; get creative with the swirling.
5. Imbibe.

*Demerara Simple Syrup can be made easily following the standard SousVide Simple Syrup recipe, but substituting Demerara sugar for the castor sugar in the recipe.