Red, White, and Blue Lady

By Food52
July 1, 2016
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Author Notes: This recipe comes from Pamela Wiznitzer of Seamstress, one of our favorite bars on the Upper East Side. Make it to celebrate the Fourth—but we wouldn't stop there if we were you. Food52

Serves: 1

  • 1 1/2 ounces gin
  • 3/4 ounce blue Curaçao
  • 3/4 ounce lemon juice
  • 1 egg white
  • 1/4 ounce simple syrup, if you like sweeter drinks (optional)
  • Peychaud's bitters
  1. In a shaker, combine all ingredients except the bitters and shake without ice. Then add ice and shake again, vigorously, for at least 5 seconds. Strain into a coupe and allow to settle for just a minute.
  2. Garnish with drops of Peychaud's bitters. (To make a garnish like what you see above, Make a line or a half-moon of dots, then drag a barspoon or toothpick through them to create your desired effect.)

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