The White Dragon – an elusive tequila coupe cocktail.
If you follow me on Instagram, you may have seen a post where I asked you what ingredients you had on hand and/or which ingredients you’d like to see appear in a cocktail.
One of my dear friends said lemons and eggs (among others – more coming soon! 😉), and I had an idea. Usually you see lemons and eggs in drinks like 👇
You get the picture, most popular egg white cocktails have sour or fizz after the name – not all though.
Like this one – the White Dragon.
The White Dragon cocktail was created by Jim Meehan, a James Beard-award winning mixologist and owner of Please Don’t Tell. It’s a welcome riff between a whiskey sour and a margarita, and ideal for spring and summer.
It’s tart, crisp, and finishes with a soft kick. I like the tang that the lemon brings to the table, along with the punch from the tequila. The egg white brings it all together into a creamy, dreamscape of a cocktail.
Ready to make your own? Let’s get to it.
1.75 oz. tequila
0.75 oz. Cointreau
0.75 oz. Lemon juice (I used a Meyer lemon!)
1 Egg white
1. Pour all ingredients in a cocktail shaker.
2. Dry shake (no ice!) to incorporate the egg white with the other ingredients.
3. Add ice and shake again to chill cocktail.
4. Fine strain into a chilled coupe. Twist an orange or lemon peel on top and discard.
This one is in one word – strange. Strange in a good way, though. Just be prepared for some strong flavors! The White Dragon encourages a slow sip, which I’m a big fan of. I find that when cocktails are almost “too” drinkable, I’m imbibing a bit faster than I would have liked. I’d rather sit and enjoy my cocktail slowly.
And if you make this one, please tag me (@gabivalladares) so I can share it 😊