Garnish:
Lemon zest twist (express discard or attach to rim)
How to make:
SHAKE first 4 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass. Shake/whip cream before FLOATING over the foaming surface of the cocktail.
| 1 1/2 fl oz | Hayman's London Dry Gin |
| 3/4 fl oz | Luxardo Maraschino liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 1/3 fl oz | Single cream / half-and-half |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
An Aviation mellowed by egg white and cream.
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide.
NORTH POLE COCKTAIL
Victor Bergeron, 1972
1 egg white
½ ounce lemon juice
½ ounce maraschino liqueur
1 ounce gin
Whipped cream
Shake all ingredients except cream with ice cubes. Strain into chilled cocktail glass. Top with whipped cream.
Nutrition:
One serving of North Pole contains 181 calories.
Alcohol content:
- 1.5 standard drinks
- 19.31% alc./vol. (38.62° proof)
- 20.8 grams of pure alcohol
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