Twilight Serenade

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Elegant layered cocktail with gin, violette, Aperol, lemon, syrup

Twilight Serenade

AI Cocktail Info

Serving : 1 cocktail

ABV
19%*
Calories
190*
Net Carbs
11g*
AI Request:A cocktail recipes that uses an advanced mixology technique
*Estimated by AI - may vary

Instructions

The Twilight Serenade is an elegant, visually stunning cocktail that uses the advanced mixology technique of layering to create a gradient effect reminiscent of a twilight sky. Perfect for evening gatherings, this cocktail combines the rich tones of a dark night with the vibrant hues of sunset. **Ingredients:** - 1.5 oz Gin - 0.5 oz Crème de Violette - 0.5 oz Aperol - 0.75 oz Fresh Lemon Juice - 0.5 oz Simple Syrup - 1 Egg White - Edible Gold Dust for garnish - Ice **Glassware:** - Coupe Glass **Method:** 1. Begin by chilling the coupe glass. Fill it with ice water and set it aside while you prepare the cocktail. 2. In a shaker, combine the gin, crème de violette, fresh lemon juice, simple syrup, and egg white. This will be your base layer. 3. Dry shake (without ice) vigorously for about 15 seconds. This process aerates the egg white, creating a smooth, frothy texture. 4. Add ice to the shaker and shake again vigorously for another 10-15 seconds. This will chill and dilute the mixture slightly. 5. Discard the ice water from the coupe glass, ensuring it is well-chilled. 6. Double strain the mixture from the shaker into the coupe glass, ensuring a smooth, froth-top layer. 7. Carefully pour the Aperol over the back of a spoon to create the top layer. The goal is to gently layer the Aperol over the base drink, giving a beautiful two-tone effect that mirrors the twilight sky. 8. For a touch of elegance and sparkle, lightly dust the frothy top with edible gold dust. The Twilight Serenade is a testament to the beauty and complexity of mixology, offering not just a drink, but an experience. The layered appearance, combined with the delicate balance of floral, bitter, and citrus flavors, makes it an unforgettable treat for the senses.

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