shaken
up
coupe
- Ingredients
- Instructions
- 1. For the acid-adjusted orange juice, dissolve 3 g citric acid and 2 g malic acid in 100 ml freshly squeezed orange juice.
- 2. Use a fat 3/4 oz of the acid-adjusted orange juice, given as 25 ml in the source.
- 3. Dry shake all ingredients for about 30 seconds to emulsify the egg white, then shake with ice.
- 4. Strain into a chilled coupe and garnish with a freeze-dried orange half-wheel.
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