Petruchio Cocktail

By Jamie Boudreau

The Petruchio Cocktail shows how egg white and rich simple syrup can be used in a cocktail to create mouth fell and texture.

Recipe

Petruchio Cocktail

one egg white

1 oz Beefeater 24 Gin

1 oz Aperol

1/2 oz lemon juice

1/4 oz rich simple syrup

dash orange bitters

Instructions

emulsify with a small hand blender or by dry shaking vigorously

add ice and shake

strain into a cocktail glass

Comments
Clayton 8 Mar 2011
11:42 am

Why is it important to put the egg white in first?

blair frodelius 8 Mar 2011
12:03 pm

Jamie,

Would using gomme syrup benefit this cocktail?  I’m thinking that it’s not necessary with the egg white, but since you’re looking for mouth feel, I’m thinking the gomme would add some extra texture.

Cheers!

Blair Frodelius
Goodspirits(dot)wordpress(dot)com

Lucas Guidi 8 Mar 2011
1:58 pm

Wow!!!
What a great cocktail!! It’s so soft in the mouth and the flavour is amazing!!! Although I didn’t have orange bitters at home, it came out really good! I prefered a double strain in order to prevent small pieces of ice in the glass, I guess my shake is a bit too strong :)
Thank’s a lot Jamie!!!

Cheers!!!

Lucas Guidi

Nick L. 8 Mar 2011
5:27 pm

Clayton - I believe Jamie is putting the egg white in first in the off chance that he accidentally cracks some yolk or shell into container.  That way he won’t have to dump out the rest of his ingredients.

Lucas - If my memory serves me correctly (and judging by the ice in his other videos), Jamie is using a Kold Draft machine.  The ice out of these machines is notoriously hard and dense, so they don’t crack/shatter like home ice machines do.

James_Fisher 8 Mar 2011
8:14 pm

Jamie,

I was wondering what size and where you picked up that gold shaker? I have 3 cobbler shakers right now and they really don’t seal that well and are all pretty ugly.

Thanks

Jamie Boudreau 9 Mar 2011
9:20 am

Clayton: you put the egg white in first to ensure that on the rare instance when egg shell or yolk get into the shaker, you don’t have to throw out the expensive spirit inside or spend time attempting to fish out the offending objects.

Blair: gomme is unnecessary, thanks to the egg white.

Nick: it is true, I am using good ice. In the older videos it was Kold-Draft, but in this case chunks and cubes chipped from a 300lb block.

James: the majority of my equipment comes from cocktailkingdom.com

eddie delisio 15 Mar 2011
10:30 pm

Raising the Bar is very inspirational. Boudreau, you are the king of the platinum cocktail age. (petrucio is probably a better spelling….ch in italian is always a hard K sound. sorry to nit-pick that. ) I look forward to future episodes. Cheers and thank you. I have a few jars of dusts as part of my mis-en-place, great convo pieces and garnishes.

Peter Radford 8 Aug 2012
12:03 pm

This cocktail is exceptionally good. I was at the supermarket and a bottle of aperol called me “drink me”.
I made this cocktail and it was superb. Keep ‘em coming Jamie.

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