Sean deAnda is one of my favorite bartenders. Not only is he a master of flavor, he thinks about how every drink will capture on camera and, as a result, you get some stunningly beautiful cocktails like this one below.
It’s so good - a mixure of sweet and tart, liquid and velvety. And that color! Enjoy
CHERRIPOLITAN
Serves 1
1.5oz Oola Distillery’s Aloo vodka
.75oz Lemon
.5oz Cocchi Americano
.5oz Orasella botanical cherry syrup
.5oz Small Hand Foods Orgeat
.5oz Egg White (equal to 1 egg)
1 dropper Cranberry Bitters
Combine all ingredients in a cocktail shaker. Add the spring from a Hawthorne strainer (it helps achieve the foam on the cocktail). Dry shake thoroughly (no ice) for at least 30 seconds.
Carefully remove spring, allowing all liquid and foam to drip back into shaker. Next, add ice and shake to chill, then strain into a cocktail coupe. Get out all that velvety foam!
To garnish, carefully squeeze 5 drops of cranberry bitters in a circle in the egg white foam at the top of the glass. Next, take a cocktail pick and drag evenly through each drop of bitters to make a circular heart pattern. Place a botanical cherry on a cocktail pick and rest on the rim of the coupe.