Oyster Bay Recipe

Prepare cucumber juice

If you don't have bottled cucumber juice: peel a small cucumber (or half of a large one), roughly chop and press through a fine mesh sieve or use a blender and strain to yield about 0.5 oz (15 ml) of fresh cucumber juice. Discard solids.

Dry shake (if using egg white)

In a cocktail shaker combine 0.5 oz egg white (or aquafaba), 2 oz gin, 0.5 oz dry vermouth, 0.5 oz lemon juice, 0.5 oz cucumber juice, 0.25 oz simple syrup, 2 dashes orange bitters and a pinch of fine sea salt. Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and build foam.

Wet shake

Add 6 ice cubes to the shaker and shake hard for 12–15 seconds until the outside of the shaker is very cold and well chilled.

Strain and serve

Double-strain the mixture through a Hawthorne strainer and a fine mesh sieve into a chilled coupe or Nick & Nora glass filled with fresh ice (about 1 cup of ice if serving over ice) or served neat if you prefer. This will remove small ice shards and cucumber solids.

Finish

Express a lemon twist over the top to release oils, run the twist around the rim and drop it into the glass. Add a thin cucumber slice laid on the surface or clipped to the rim. Optionally, top with 2 small drops of orange bitters on the foam (if egg white used) and gently drag a toothpick through them for a decorative flourish.

Serve immediately while cold. Provide a short stirrer or small spoon if served over ice. Recommend pairing with light seafood or oysters to echo the 'Oyster Bay' name.