Petruchio Cocktail

...or more fun with egg whites!

Hot on the heels of my failed experiment, I went back to the egg white recipes because I wanted to give it another try. Plus I wanted to try a stencil for bitters on a cocktail and you really need a good egg white topper for that. I supposed you could do it with a cream float as well, but I don't have any heavy cream, so egg whites it was.

This one was a success. The egg whites are light, fluffy, and had a nice float on top of the drink. My secret? I pulled out the immersion blender and used that in place of the dry shake. It did the job in a few seconds, with no mess and much less wear-and-tear on my arms. It felt a little industrial-strength for the job, though. Next time, I'll try a milk frother to see if I get the same kind of results with less wattage.

I like the way this one looks.

While the idea of making a pretty picture in bitters seems like a good one, it didn't work out in practice. The Regans' Orange Bitters No. 6 aren't really dark enough to show up against the Aperol-colored egg white. This probably led me to over-bittering the drink, but that works for me!

This one is smooth and orangey and a bit sweet, with a nice touch of bitterness to it. I'd be interested in swapping the Aperol out for Campari or Gran Classico to see what it does to the flavor. I might also try a contrasting bitters next time; something more aromatic would bring some interesting notes.



  • 1 oz. Gin
  • 1 oz. Aperol
  • 1/2 oz. Lemon Juice
  • 1/4 oz. Simple Syrup
  • 2 dash Orange Bitters
  • 1 Egg White


  1. Combine all of the ingredients in a shaker tin. Shake the crap out of it for 1 minute or two, keeping in mind that the volume will expand, which can force the shaker apart. Or succumb to the lure of technology and use a stick blender on it for a few seconds.
  2. Add ice and shake again to chill, 20 - 30 seconds.
  3. Double strain into a cocktail glass
  4. Consider making pretty pictures on the top with bitters and then change your mind.
  5. Toast the wonders of science.


I got this one from the always excellent Cocktail Virgin blog. Check it out!