East of Eden
Coconut rum, cream, and lavender bitters. Soft edges everywhere.
6ozCoupe holds 6 oz of liquidStemmed, served up. The liquid is the whole drink.Build
| vodka | 1½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| coconut rum | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| heavy cream | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml½ oz15 ml |
| egg white | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| fresh lemon juice | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Simple Syrup | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| lavender bitters | 2 dashes |
Rescaled to your 1 oz30 ml pour. Written around 1½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1½ oz45 ml.
Tools
Contains raw eggRaw egg can carry salmonella. Pasteurised egg — fresh or cartoned white — works the same in a shaker and removes the risk; worth insisting on for anyone elderly or immunocompromised, and keep eggs refrigerated.
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Preparations
Simple Syrup20 minutessee method
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Add everything to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Strain into the glass.
Mixology by Whiphttps://mixologybywhip.com/recipes/east-of-eden
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