Black Stallion

How to Prepare the Black Stallion:

Ingredients:

• 6 cl Drunken Horse Gin
• 3 cl Fresh Lime Juice
• 3 cl Simple Syrup
• 1 Egg White
• A Splash of Absente Absinthe
• A Pinch of Activated Charcoal

Instructions:

1. Mix the Base: In a shaker, combine 6 cl of Drunken Horse Gin, 3 cl of fresh lime juice, and 3 cl of simple syrup. The gin’s citrus notes blend perfectly with the lime’s acidity and the syrup’s sweetness.
2. Add Texture: Pour in one egg white. This ingredient is key for creating a silky, frothy texture that elevates the cocktail.
3. Incorporate the Absinthe: Add a splash of Absente Absinthe. This not only introduces a subtle herbal complexity but also a mysterious allure to the drink.
4. Introduce Charcoal: Add a small pinch of activated charcoal. This gives the cocktail its signature ‘black’ appearance and adds a slight earthy undertone.
5. Dry Shake: First, shake the mixture vigorously without ice to emulsify the egg white.
6. Shake with Ice: Add ice and shake again. This second shake chills and dilutes the cocktail to perfection.
7. Strain and Serve: Strain the mixture into a chilled glass. The cocktail should have a smooth, velvety texture with a beautiful frothy top.
8. Garnish: Optionally, garnish with a twist of lime or a sprig of mint for an additional aromatic touch.
9. Enjoy: The Black Stallion is a cocktail experience that tantalizes the senses with its unique flavor profile and striking appearance.

Replacement Ingredients:

• For Absente Absinthe: Use a herbal liqueur like Chartreuse or Pernod as an alternative. These will impart a similar herbal complexity.
• For Activated Charcoal: If unavailable or undesirable, skip this ingredient. The cocktail will lose its black color but retain its flavor profile.
• For Egg White: For a vegan alternative or if you're avoiding raw eggs, use aquafaba (chickpea brine). It creates a similar frothiness and texture.
• For Simple Syrup: If you don't have simple syrup, dissolve equal parts of sugar and water. For a twist, use honey or agave syrup for a different sweetness.