This new cocktail has been a popular addition to our offerings at our tasting room/cocktail bar – it’s part of our “on the lighter side” section, which means its a lighter cocktail in terms of alcoholic strength (not on flavor). I wanted something delicious, a bit decadent, and yet accessible – especially for those who are new to having egg white in their cocktails.
This drink features our Tahitian Vanilla Vodka and a great artisanal syrup made by our friends over at Jo Snow Syrups in Chicago. It’s a tad on the sweeter side, but the egg white really elevates the flavors.
Blue Orchid
1 oz North Shore Tahitian Vanilla Vodka
¾ oz Jo Snow Blueberry-Jasmine Syrup
½ oz Fresh Lemon Juice
1 oz Egg White
Club Soda
Shake first four ingredients without ice first, then add ice and shake vigorously – remember, you’re trying to make this drink frothy! Strain into a chilled coupe glass, and top with a splash of club soda. Garnish with a swath of lemon peel – be sure to express the oils from the peel over the top of the drink, it will add a little somethin’ somethin’ to the aromatics and first sip!
Cheers.
