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North Pole

Christmas and Thanksgiving · Citrusy · Classic/vintage

3.6 42 ratings

Favorite

Ingredients

1 1/2 oz Gin
3/4 oz Maraschino liqueur
1/2 oz Lemon juice
1/2 oz Egg white (pasteurised)
1/2 oz Whipping cream

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare coin-sized lemon zest twist for garnish.

Method

  1. 3 SHAKE first 4 ingredients with ice and strain back into shaker.
  2. 4 DRY SHAKE (without ice) to emulsify.
  3. 5 FINE STRAIN into chilled glass.
  4. 6 Shake or whip cream to aerate then carefully pour to FLOAT on the surface of the cocktail. (It should sit between the cocktail and the foaming head.)

Garnish

  1. 7 EXPRESS lemon zest twist over the cocktail and use as garnish.

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Flavour profile

16.8% alc./vol. · 1.5 standard drinks · 191 calories

History

A Savoy Aviation softened with egg white and cream.

This cocktail is adapted from a recipe found in Victor Bergeron's 1972 publication, Trader Vic's Bartender's Guide. NORTH POLE COCKTAIL 1 egg white ½ ounce lemon juice ½ ounce maraschino liqueur 1 ounce gin Whipped cream All ingredients, with the exception of the cream, should be shaken with ice cubes. After straining into a chilled cocktail glass, top with whipped cream.

Created by Victor Bergeron A.K.A Trader Vic