Serve in aCoupe glass
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||Rutte 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)|
|1/3 fl oz||Single cream / half-and-half|
Read about cocktail measures and measuring.
An Aviation mellowed by egg white and cream.
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide.
NORTH POLE COCKTAILVictor Bergeron, 1972
1 egg white
½ ounce lemon juice
½ ounce maraschino liqueur
1 ounce gin
Shake all ingredients except cream with ice cubes. Strain into chilled cocktail glass. Top with whipped cream.
One serving of North Pole contains 181 calories.