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Mixologist Kelley Swenson formerly of Ten 01 – Portland, OR
Adapted by StarChefs.com
June 2010
Yield: 1 Cocktail


2 ounces London dry gin
¾ ounce pineapple juice
¾ ounce freshly squeezed lemon juice
½ ounce simple syrup
4 dashes Bitter Truth celery bitters
1 egg white

Combine the gin, pineapple juice, lemon juice, simple syrup, celery bitters, and egg white in a mixing glass and shake dry (without ice) for 30 seconds to allow the egg whites and pineapple to emulsify with the other ingredients. Add ice and shake again until well chilled. Double strain through a fine mesh tea strainer into a large cocktail shell or vintage Champagne coupe. Fill an atomizer with Celery Bitters and finish the cocktail by spraying one spritz across the top.