This recipe for “The Elixir” was created by Amir Babayoff, Bar Director at Ophelia in New York City, the Art Deco-inspired cocktail lounge in Midtown East. It’s a vibrant hot pink cocktail inspired by the jukebox musical “& Juliet.” Reflecting Juliet’s fierce independence and journey of self-discovery, this bold drink captures the magic of love and the energy of youthful beauty.
The Elixir is a bright sip that combines Haku Vodka, Giffard Lychee, Hojun Yuzu Sake, Mancino Sakura Vermouth, Aperol, St. Germain, hibiscus, lemon, plum bitters, saline, and egg whites.
Directions
- 1.5 oz Haku Vodka
- .5 oz Giffard Lychee
- .5 oz Hojun Yuzu Sake
- .25 oz Mancino Sakura Vermouth
- .25 oz Aperol • 3.75ml St.Germain
- .75 oz Hibiscus Syrup
- .25 oz Lemon Juice
- 2 dashes Plum Bitters
- 3 drops Saline
- Egg White
Glass: short, stemmed goblet
Garnish: Rosebud
Method: Pour all ingredients into a shaker, and add a spring coil or anything to help emulsify the egg while shaking. Cover and dry shake (no ice). Take the coil out, fill the shaker ¾ full with ice, shake, and double strain into a coupe glass. Add rose bud garnish.