MagnusdottirCocktail recipe
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Method
How to make a Magnusdottir
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- Add all of the ingredients to a shaker and dry shake really hard to emulsify the egg white, then add ice to the shaker and shake again to chill the cocktail
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- Using a hawthorn strainer, strain the cocktail into the glass
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- To garnish use a pipette and drop three drops of Peychaud’s Aromatic Bitters, then use a cocktail stick to create a tear drop affect
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- Serve and enjoy
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FAQ's
How do I properly incorporate the egg white into the Magnusdottir cocktail to achieve a smooth texture?
To incorporate the egg white into the Magnusdottir cocktail for a smooth texture, first perform a 'dry shake' by shaking the egg white with the other ingredients without ice to emulsify the egg. Then, add ice for a second shake, known as a 'wet shake,' to chill and further aerate the mixture. This dual-shaking method creates a creamy, frothy texture characteristic of cocktails with egg whites.
Can I substitute another type of juice for orange juice in the Magnusdottir cocktail?
Yes, you can substitute another type of juice for orange juice in the Magnusdottir cocktail, depending on your taste preference. Mango or pineapple juice can be good alternatives, offering a tropical twist while maintaining the fruity sweetness that balances the gin and pear liqueur.
What are some garnishing suggestions for the Magnusdottir cocktail?
For the Magnusdottir cocktail, consider garnishing with a thin slice of pear or an orange twist to complement the flavors in the drink. A sprig of fresh mint could also add a pop of color and a refreshing aroma. For a visually appealing frothy top, gently place your garnishes atop the egg white foam.
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