Tres Coops Recipe

By
Nick Caruana
a photo of Nick Caruana, a contributing writer at Serious Eats
Nick Caruana
Nick Caruana is a drinks writer and author of The Straight Up, a blog dedicated to classic cocktails. 
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Updated August 29, 2018
Tres Coops
Nick Caruana

Smoky mezcal is a wonderful pairing for elderflower and ginger liqueurs in this frothy egg-enriched cocktail created by Tad Carducci of Tippling Bros.

Recipe Details

Tres Coops Recipe

Active 2 mins
Total 2 mins
Serves 1 serving
Cook Mode (Keep screen awake)

Ingredients

  • 1 ounce mezcal
  • 1/2 ounce Averna Amaro
  • 1/2 ounce St. Germain elderflower liqueur
  • 1/2 ounce Domaine de Canton ginger liqueur
  • 3/4 ounce fresh lime juice, from 1 to 2 limes
  • 1/4 ounce fresh egg white (about 1/4 large egg white)
  • Garnish: ground chili powder

Directions

  1. Add mezcal, Averna, St. Germain, Domaine de Canton, lime, and egg white to cocktail shaker. Dry shake (without ice) to blend in the egg white, about 20 seconds.

  2. Fill the shaker 2/3 full with ice and then shake vigorously until the outside of the shaker begins to frost, about 20 seconds.

  3. Double strain into a cocktail glass, scatter a few pinches of chili powder on top, then serve.

Special equipment

Cocktail shaker and strainer, fine strainer

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