Magnusdottir Cocktail recipe
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Magnusdottir sits in the gin-sour family, leaning fruity and aromatic with a silky finish thanks to egg white. It reads like a modern, bar-built cocktail rather than a codified classic: a bright, juice-forward serve that borrows the structure of a sour and stretches it into a taller, more playful format. With gin as the backbone and liqueur and vermouth adding depth, you’ll find it feels contemporary and crowd-friendly, designed for easy sipping in a Hurricane glass.
On the palate, gin’s botanicals cut through the soft sweetness of pear liqueur, keeping the fruit from turning cloying. Red vermouth brings a darker, winey edge that adds gentle bitterness and spice-like richness against the fresh orange juice’s sunny acidity and pulp-driven sweetness. The egg white ties it all together, smoothing the citrus and rounding the aromatics into a creamy, velvety texture with a clean, foamy top.
Serve it when you want something that drinks like a cocktail but feels as refreshing as a brunch pour—think late afternoons, warm evenings, or any time you’re craving citrus with a little sophistication. It’s a great pick if you like gin but prefer it softened by fruit, and it also suits anyone who enjoys a plush, silky mouthfeel in their glass.
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Cocktail Colin says:
Gin leads with crisp botanicals wrapped in pear liqueur’s soft sweetness, while red vermouth adds a dusky, herbal edge; orange juice brings bright citrus and gentle pulpiness, and egg white rounds everything into a silky, foamy sour. The orange juice’s acidity lifts the pear and vermouth so the gin doesn’t get lost, making it ideal for drinkers who like aromatic, fruit-forward sours with a plush texture.
Method
How to make a Magnusdottir
- Gin 20ml, Pear liqueur 20ml, Red vermouth 10ml, Orange juice 50ml, Egg 1 egg white
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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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