Zolo Recipe
Make Zolo Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail Base
Aromatic & Finishing
Method
Prep
Chill a coupe or rocks glass in the freezer (if serving up) or prepare 4 fresh ice cubes for a rocks serving.
If using egg white, separate the egg and reserve half an egg white (about 0.5 unit). Use very fresh eggs.
Mixing
Dry shake (if using egg white)
Combine gin (2 oz), apricot brandy (0.75 oz), fresh lemon juice (0.75 oz), fresh orange juice (0.5 oz), honey syrup (0.5 oz) and the 0.5 egg white into a cocktail shaker. Seal and dry-shake vigorously without ice for 15–20 seconds to emulsify and build foam.
Wet shake
Open the shaker, add 6 ice cubes, re-seal and shake vigorously for 12–15 seconds until the shaker is cold to the touch and well diluted (about 15–20% dilution).
Add bitters
After shaking, add 2 dashes of Angostura bitters into the shaker (or onto the foam after pouring) and give a very quick one-second shake to integrate the bitters.
Strain & Serve
Double-strain the cocktail into the chilled coupe glass to remove ice shards and ensure a silky texture. If serving on the rocks, pour over 4 fresh ice cubes in a rocks glass.
Express the oils of an orange twist over the drink by holding the twist over the glass and squeezing to release oils, then run the peel around the rim and drop it in as garnish.
If you did not use egg white, you can still add the bitters on top in a decorative pattern. Serve immediately.
