Blue Moon Recipe

Prepare Ingredients

Juice the lemon to yield 0.75 oz (about half a medium lemon). Separate one egg carefully so you have only the white. Measure gin, blue curaçao, simple syrup, and bitters. Have fresh ice and a chilled coupe or martini glass ready.

Dry Shake

Add gin (2 oz), blue curaçao (0.5 oz), fresh lemon juice (0.75 oz), simple syrup (0.5 oz), egg white (1), and 2 dashes orange bitters into a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify the egg white and build a frothy texture.

Wet Shake

Open the shaker and add ice (enough to fill shaker about two-thirds, approximately 1 cup). Shake again hard for 10–15 seconds until the shaker is frosty and well chilled.

Strain and Serve

Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne and fine mesh strainer to remove ice shards and ensure a silky foam on top.

Garnish

Express a lemon twist over the foam to release oils, wipe the rim with the peel, and drop the twist onto the foam. Alternatively, float a small edible flower in the center for an elegant presentation.

Safety Note

If concerned about using raw egg white, use pasteurized egg white or 0.5 oz pasteurized liquid egg white (adjust original egg white quantity accordingly).