Snowy Day - Winter Gin Cocktail with Empress 1908 Gin

Side view of the Snowy Day cocktail, a winter gin cocktail with a light purple color. The rim is coated in dried coconut and a sprig of rosemary sticks out of the drink. In the background is a bottle of Empress gin, a jigger and a mini evergreen tree.

5 from 1 vote

Snowy Day - Winter Gin Cocktail with Empress 1908 Gin

The Snowy Day is a delicious winter gin cocktail. With lime, coconut, and gin, this drink is creamy and rich, but with a ton of tangy lime and herbal gin flavors. Using Empress Gin gives a beautiful purple color to the drink.

Prep Time10

Total Time10

Course: Drinks

Cuisine: American, Canadian

Keyword: alcohol, coconut, egg whites, Empress Gin, gin, lime, rosemary

Servings: cocktail

Calories: 278kcal

Author: Kimberly Salem

Equipment

1 Jigger or measuring cup
1 Cocktail shaker and strainer
1 Fine mesh strainer
1 Cocktail serving glass (Sour glass) (or any stemmed glass that is around 8 ounces in capacity)
2 Small dishes (to rim the glass with coconut)
1 Knife and cutting board (if using fresh citrus)
1 Citrus juicer (if using fresh citrus)
Blender ball (optional)
Tumbler glass (if you are not using a two-sided shaker)

Ingredients

Cocktail

1½ ounce Empress 1908 Gin
1 ounce cream of coconut syrup⁠
¼ ounce Golden Falernum liqueur
1 ounce lime juice⁠
1 ounce egg whites (pasteurized -- see Notes)

Garnish

2 tablespoons cream of coconut
2 tablespoons dried shredded coconut
1 sprig fresh rosemary⁠

Instructions

Garnish

Add cream of coconut to a small dish, and the dried shredded coconut to another dish.
Dip the rim of the glass into the cream of coconut, turning and re-dipping so the entire rim gets coated.
Then, dip the rim into the dried shredded coconut. The coconut pieces should stick to the rim wherever there is cream of coconut. Turn and re-dip the rim until it is all coated.
Set the glass aside while you make the cocktail.

Cocktail

Shake up your bottle of cream of coconut to make sure everything is mixed together.
Add the lime juice, cream of coconut, Golden Falernum, egg whites and gin to a cocktail shaker.
Fill the shaker with ice and give it about 15-20 hard shakes.
Strain out the ice by pouring the drink either into the other half of your cocktail shaker, or using a tumbler glass to hold the liquid while you take out the ice. (See Notes)
Re-seal the shaker and then shake again. This time, shake really well for about a minute to develop the egg white foam. You can optionally add a blender ball if you have one.
Once the liquid feels thicker and foamy inside the shaker, you're done shaking. Strain the drink into the serving glass using the regular strainer as well as a fine mesh strainer underneath it.
Clap the fresh rosemary garnish between your hands before adding it to the drink. Serve immediately.

Notes

If you don't want to use egg whites, you can use Fee Foam cocktail foamer, or aquafaba (chick pea water) instead.
The technique used to create the foam in this cocktail is called a "reverse dry shake", where you shake with ice first to chill and dilute the drink, and then build the foam after straining out the ice. You can also use a regular "dry shake", in which you build the foam first with a dry shake, and then do a quick shake with ice before double straining it into the serving glass.

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