The 1873

Adapted by StarChefs.com
March 2012
Yield: 1 Cocktail

INGREDIENTS:

250 milliliters Bombay Sapphire gin
200 milliliters cranberry juice
300 milliliters Russet apple juice
10 milliliters rhubarb bitters
7.5 milliliters egg whites, preferably pasteurized
CO2 canister

METHOD:

Chill the ingredients over night (never in a freezer). Combine the gin, cranberry and apple juices, rhubarb bitters, and egg whites into the siphon (you can measure directly onto the siphon on a scale). Secure the siphon lid and charge with CO2. Serve in a chilled champagne coupe.

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