Caught Feelings Recipe

Prepare honey syrup and ginger juice

If you don't have honey syrup ready, combine equal parts honey and hot water (for example 1/4 cup honey + 1/4 cup hot water), stir until fully combined and let cool. For ginger juice, grate a 1-inch piece of fresh ginger and press through a fine mesh or cheesecloth to yield about 1/2 ounce; alternatively mince very finely and press with the back of a spoon.

Chill a coupe or martini glass by filling with ice water and set aside.

Add 2 oz gin, 0.75 oz pear liqueur, 0.5 oz fresh lemon juice, 0.5 oz honey syrup, 0.25 oz fresh ginger juice, 0.25 oz dry vermouth, Angostura bitters (2 dashes), and the egg white (if using) into a cocktail shaker.

Dry shake

Without ice, shake vigorously for 10–15 seconds to emulsify the egg white and create a silky texture. This step is optional if you omitted the egg white.

Wet shake

Add ice to the shaker (enough to fill about 3/4 of the shaker). Shake hard for another 12–15 seconds until the shaker is very cold and you feel a good condensation on the outside.

Discard the ice water from your chilled glass. Fine-strain the cocktail into the chilled coupe or martini glass to remove small ice shards and any ginger fibers.

Gently add 1–2 drops of Angostura bitters on the foam (if you used egg white) and, using a toothpick, create a simple pattern if desired.

Float a thin pear slice or lemon wheel on the surface or rest it on the rim of the glass.

Tuck a micro mint leaf or a small thyme sprig alongside the fruit for aroma.

Optionally, grate a tiny pinch of fresh nutmeg over the top for an aromatic finish.