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Gin, Singani 63, Lemon, Cashew Syrup, Grapefruit, Egg White

Bartender Kyton Blair of Roquette | Seattle, WA

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Adapted by StarChefs  |  October 2025  |  Photo: Alexander Zeren

INGREDIENTS

Cashew Syrup:
Salted cashews
Granulated sugar

To Assemble and Serve:
Yield: 1 cocktail
1 ounce lemon juice
¾ ounce egg white
¾ ounce Singani 63
¾ ounce gin
½ ounce grapefruit liqueur
Dehydrated buzz button

METHOD

For the Cashew Syrup: 
Weigh cashews. In a Vitamix Commercial blender, combine cashews and equal amount water by weight of cashews. Pass through a chinois. Weigh mixture, then return to blender container. Add equal amount sugar by weight of cashew water. Blend 10 minutes on low speed. Set aside. 

To Assemble and Serve:
In a shaker, add all ingredients and ½ ounce Cashew Syrup. Dry shake. Add ice and wet shake. Add ice and shake again. Strain into a coupe glass. Garnish with buzz button.

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