Blindfold Recipe
Make Blindfold 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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Whites Base
Flavor & Aromatics
Garnish
Method
Whites Base
Prepare egg whites
Separate 3 large eggs and place the whites in a clean, dry mixing tin or bowl. Ensure there is no yolk or grease; any fat will prevent proper foaming.
Add 1/4 cup granulated sugar, 1/2 tablespoon fresh lemon juice, and 1/8 teaspoon fine salt to the egg whites. The lemon juice helps stabilize the foam and brightens flavor.
Dry shake (no ice) vigorously for 20–30 seconds to begin emulsifying the sugar into the whites and building a loose foam. Use a firm wrist action.
Flavor & Aromatics
Add 1.5 oz vodka (or gin), 1/4 oz elderflower liqueur (if using), 1/4 tsp vanilla extract, and 2 dashes Angostura bitters into the mixing tin with the whipped whites.
Wet shake: add ice to the shaker and shake hard for 15–20 seconds until the exterior of the shaker is very cold. This chills and further aerates the foam, producing a silky head.
Finish & Serve
Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a fine mesh strainer to remove any ice shards and achieve a smooth surface.
Garnish: place 1 micro basil or a small basil leaf gently on the foam. Sprinkle a light dusting (about 1/8 tsp) of freshly grated nutmeg over the top if desired for an aromatic finish.
Serve immediately. The drink should present a glossy, stable white foam (hence 'WHITES' section) with balanced spirit, subtle floral/vanilla notes, and aromatic bitters.