Grey Goo Recipe

Prepare glass

Chill a coupe or martini glass in the freezer for at least 5 minutes, or fill with ice water while you prepare the cocktail.

Dry shake

If using egg white, add gin, dry vermouth, blue curaçao, activated charcoal tincture, lemon juice, simple syrup and the egg white to a cocktail shaker without ice. Dry-shake vigorously for 20–30 seconds to build a silky texture and integrate the charcoal.

Wet shake

Add ice to the shaker (about 6 large cubes) and shake hard for 12–15 seconds until the shaker is very cold and slightly frosty on the outside.

Rinse glass (optional)

If using an absinthe rinse: pour the 1/4 tsp absinthe into the chilled glass, swirl to coat the inside, then discard the excess (or leave a thin coating). This adds an anise note to contrast the charcoal.

Double strain and serve

Double-strain the cocktail into the chilled coupe through a fine mesh strainer to remove ice shards and any coagulated egg white bits. The drink should appear a deep graphite/grey color with a silky foam head if egg white was used.

Garnish

Express a lemon twist over the drink to spritz oils, then drop it in. If desired, lightly dust the foam with a very small pinch of edible silver dust for a metallic sheen. Serve immediately.

Activated charcoal tincture: make a light tincture by suspending culinary activated charcoal in a small amount of everclear or high-proof neutral spirit, then straining to remove large particles. Use only a very small amount (1/4 tsp) to achieve grey color without gritty texture. Do not use medicinal charcoal tablets intended for ingestion without proper preparation; consult a reputable culinary source. Charcoal may affect absorption of some medications if consumed soon after; advise guests if they take medication.

Egg white alternative: if you prefer not to use raw egg white, use 0.5 oz aquafaba (chickpea brine) in place of the egg white and follow the same shake procedure.