"An Ace cocktail? What the what is this?” you might be asking youself. And that’s natural, take a chill pill followed by a G&T and let's figure this out together, cause we’ve just heard about it too.
It’s a creamy, dessert like cocktail, has a delightful pink colour and a sprinkling of nutmeg and lemon zest, theres nothing not to love about this cocktail. It’s got Christmas written all over it (please don’t check the image for writing, I’m trying to paint a picture here). This cocktail originated in the US during the 1920s and frankly we are obsessed with it!
Lets hop to the shops people: Grenadine: it’s what gives it colour, sweetness and a tad bit of fruitiness. Pick up a bottle you’ll use it in lots of cocktails. Double Cream: Had I known there was a single cream I would have pick it up weeks ago (we have fun here). No but seriously buy some double cream. Fresh Lemon Juice: I’ll turn a blind eye if you just buy some lemon juice, but I will say we did squeeze ours fresh. Egg white: Buy an egg and seperate the yolk from the whites, it's surprisingly satisfying. Nutmeg: It’s for garnish. Lemon Zest: it’s also for garnish, bet you wished you’d bought that lemon now right? Gin: Bobby’s London Dry is the perfect gin for this, it’s smooth, it’s light it compliments whatever you shake with it.
You’ll love these ingredients and method, I dare you not to enjoy making this cocktail.
- 60ml Bobby’s London Dry Gin
- 15ml Grenadine
- 15ml Double Cream
- ½ tsp Lemon Juice
- Nutmeg (garnish)
- Lemon Zest (garnish)
- Combine all the ingredients, apart from the garnish in a cocktail shaker. Make sure you shake WITHOUT ice, this is a dry shake to emulsify the egg.
- Fill the shaker with ice and shake again for 20 seconds (or until the outside of the shaker becomes frosted).
- Strain into a coupe glass.
- Garnish with nutmeg and freshly grated lemon zest.
- Take a picture to mark your efforts and brag to friends you made such a delicious drink.