Ingredients
1.5oz masala gin*
.5oz Strega liqueur
.75oz Pierre Ferrand Dry Curacao
.5oz cane syrup
.75oz lemon juice
1 egg white (or .75oz aquafaba for vegan option)
*masala gin
20 grams of Spicewalla Garam Masala
4 whole Spicewalla Star Anise
750 mL Beefeater Gin
Preparation
For the masala gin:
Steep spices in gin for 24 hours, then strain through a fine mesh sieve or cheesecloth.
1. Add all ingredients to a cocktail shaker.
2. Dry shake hard without ice for 30 seconds, emulsifying the ingredients and aerating the drink to produce a frothy foam.
3. Add ice and shake vigorously one more time.
4. Strain into a frozen coupe glass and garnish with a star anise.
