North Pole

Photographed in a Retro Coupe

Ingredients:

[edit]

1 1⁄2 oz	Hayman's London Dry Gin
3⁄4 oz	Luxardo Maraschino liqueur
1⁄2 oz	Lemon juice (freshly squeezed)
1⁄2 oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative
1⁄2 oz	Single cream/half-and-half

How to make:

1. Select and pre-chill a Coupe glass.
2. Prepare coin-sized lemon zest twist for garnish.
3. SHAKE first 4 ingredients with ice and strain back into shaker.
4. DRY SHAKE (without ice) to emulsify.
5. FINE STRAIN into chilled glass.
6. Shake or whip cream to aerate then carefully pour to FLOAT on the surface of the cocktail. (It should sit between the cocktail and the foaming head.)
7. EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

• Egg white (pasteurised) - Eggs
• Single cream/half-and-half - Dairy

Strength & taste guide:

View readers' comments

Alcohol content:

• 1.4 standard drinks
• 16.82% alc./vol. (16.82° proof)
• 18.9 grams of pure alcohol

• More Christmas & Thanksgiving cocktails
• More Citrusy cocktails
• More Classic/vintage cocktails
• More Creamy (e.g. Dirty banana) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.