The 1873

Adapted by
March 2012
Yield: 1 Cocktail


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


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.