Spiced Velvet

Adding egg to your cocktail is not difficult...and it presents another velvety layer to experience as you sip!


1 oz.


1/2 oz.

rock & rye

1/2 oz.

golden falernum


egg white


dashes Colonial bitters


with freshly grated cinnamon

Glassware & Tools:

  • Egg Coupe Glass

  • Boston Shaker

  • Jiggers

  • Hawthorne Strainer

On tasting this cocktail, you’ll initially enjoy herbal flavors (attributed to the colonial bitters and the cinnamon) which will quickly yield to notes of juniper (compliments of the gin) along with almond and ginger (from the Golden Falernum). The rock & rye rounds out this cocktail with its subtle sweetness, while the egg white adds a velvety finish.

I do want to take a moment to explain a unique ingredient included in this cocktail: rock & rye. You see, this isn’t just any old rye whiskey. Rather, it’s a rye whiskey sweetened with rock candy and other flavorings (such as citrus peels and fruits) and is usually slightly lower proof than a typical rye. This unique bottled spirit was common during the late 19th and early 20th century, as various saloons and bars would create their very own rock & rye in-house. In terms of flavor, it resembles an old fashioned cocktail.

One additional item I would like to touch on is the technique required in making a cocktail that incorporates egg white. You’re going to perform what’s called a dry shake (note: It’s called a “dry” shake because no ice is involved). To complete a dry shake, you will place all of the ingredients, along with the egg white, into your Boston shaker and shake without ice for about 30 seconds. In doing this, you’ll add air into the egg white which will cause it to emulsify. Then, you’ll add your ice and shake the cocktail again for approximately 15 more seconds to cool the drink. You’ll then strain everything into your cocktail glass to finish. Ta-da! There you have it, a delightful frothy egg white cocktail!

How to Make:

  1. Combine gin, rock & rye, golden falernum, and egg white into the base of your Boston shaker
  2. Seal tins and dry shake (shake WITHOUT ICE for about 30 seconds)
  3. Open tins and fill shaker with ice
  4. Seal tins again and shake until well chilled
  5. Strain into a coupe glass
  6. Top with bitters and freshly grated cinnamon


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