Doubleplusgood is Boston barman John Gertsen’s take on a Mai Tai, crossed with a Pisco Sour. It’s mildly sweet, with the gentle almond flavor of orgeat laced through the delicate foam of egg white (or aquafaba, if you prefer).
The garnish is a signature of Gertsen’s recipe: two plus signs, drawn in the foam with aromatic bitters.
Dry-shake all ingredients (except the bitters) first without ice, then again with ice added. Double-strain through a fine mesh strainer into a chilled short glass, no ice. Drop the bitters atop the foam in the shape of two plus symbols.
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Doubleplusgood is Boston barman John Gertsen’s take on a Mai Tai, crossed with a Pisco Sour. It’s mildly sweet, with the gentle almond flavor of orgeat laced through the delicate foam of egg white (or aquafaba, if you prefer).
The garnish is a signature of Gertsen’s recipe: two plus signs, drawn in the foam with aromatic bitters.
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