Recipe

Florosa

A beautiful floral tequila-based raspberry cocktail with notes of chocolate and frothy egg white finish.

Ingredients:

1 1/2 oz.

silver tequila

1/2 oz.

Aperol

1/2 oz.

elderflower liqueur

1/2 oz.

lemon juice

1

egg white

4

raspberries

6

dashes Aztec chocolate bitters

Glassware & Tools:

  • Egg Coupe Glass

  • Boston Shaker

  • Jiggers

  • Muddle

  • Hawthorne Strainer

  • Conical Strainer

Hmmm… let me see: a floral tequila-based raspberry cocktail with notes of chocolate and frothy egg white finish…What is not to love here? This is the perfect recipe to sip during one of these rainy spring days.

This cocktail is light on the plate with a beautiful balance between citrus and floral. The chocolate bitters add the perfect touch and the color exudes an enchanting pink hue. The egg white adds a velvety texture that is simply irresistible. While making this cocktail is perhaps a bit labor intensive (between the muddling and the dry shake), I assure you – it’s worth the effort!

If you happened to miss our article on How to Add Egg Whites to Your Cocktailsjust click here for the full details. Another great egg white recipe can also be found here. As daunting as these egg white cocktails can be to make, you have to remember the old saying: “practice makes perfect.” Just keep practicing (and enjoying) these cocktails along with recipes that you create on your own – and before long this technique will become second-nature!

How to Make:

  1. Place raspberries along with elderflower liqueur into the base of your Boston shaker and muddle thoroughly
  2. Add remaining ingredients
  3. Seal tins and dry shake (shake WITHOUT ICE for about 30 seconds)
  4. Open tins and fill shaker with ice
  5. Seal tins again and shake until well chilled
  6. Double strain into a coupe glass

 

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