Chef Big DA sophisticated, jet-black keto cocktail blending the smokiness of mezcal with the sharp acidity of lime and a velvet foam head.
Combine the mezcal, lime juice, monkfruit sweetener, egg white, and activated charcoal in a cocktail shaker without ice.
This is called a 'dry shake' and it's essential for building a stable protein foam.
Shake vigorously for at least 30 seconds to emulsify the egg white and integrate the charcoal.
Add a handful of ice to the shaker and perform a 'wet shake' for another 15 seconds to chill the mixture and dilute slightly.
Double strain through a fine-mesh sieve into a chilled coupe glass to ensure a smooth, grit-free texture.
The double strain removes any ice shards that might break the foam.
Let the drink settle for 30 seconds to allow the foam to rise to the top, creating a sharp contrast against the black liquid.
The activated charcoal provides a stunning jet-black aesthetic without altering the flavor profile. Ensure your egg white is room temperature for maximum foam viscosity. This is a keto-friendly cocktail that respects the palate and the macros. Inspired by the depth of a clean burn in an offset smoker.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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