The Petruchio Cocktail shows how egg white and rich simple syrup can be used in a cocktail to create mouth fell and texture.
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
emulsify with a small hand blender or by dry shaking vigorously
add ice and shake
strain into a cocktail glass
Clayton 8 Mar 201111:42 am
Why is it important to put the egg white in first?
blair frodelius 8 Mar 201112:03 pm
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.
Lucas Guidi 8 Mar 20111:58 pm
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!!!
Nick L. 8 Mar 20115:27 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 20118:14 pm
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.
Jamie Boudreau 9 Mar 20119:20 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 201110:30 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 201212:03 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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