Mixing up a ‘Kylo Blossom’

80 Proof is the speakeasy tucked away down a winding corridor at the Four Seasons Jackson Hole. We have an audience with Nicholas Gatz, the resort mixologist, who takes his inspiration for new cocktails from paintings, arthouse films and his travels, having visited all 50 states. He speaks with a broad Maine accent and approaches cocktail-making with a surgeon’s precision. “My goal is that I can make everything I need without needing to move around the bar too much, that’s why prep is so important, especially if it’s just you working for the night.”

Nicholas is mixing us up one of his own creations, “an egg white cocktail with blanco tequila, hibiscus syrup, elderflower liqueur, and lemon juice that I’ve been developing for some time.”

As the head of the hotel’s drinks programme, it’s Gatz’s job to dream up the menu at the very swish lounge that’s been designed to replicate an old American speakeasy. Other heavy hitters on the list include the Comeback Kid, with mezcal, spicy tequila, Aperol, lime, grapefruit, and cinnamon, and the Cloud 9 Martini with coconut-washed vodka, lemongrass, vermouth, and shredded coconut.

“ So here we're going to start with our egg white, using the shell to separate that yolk.  Next, we're going to add 15ml of elderflower liqueur, then 50ml of blanco tequila, 30ml of fresh squeezed lemon juice, and then 20ml of this hibiscus syrup.

“We then do a ‘dry shake,’ which means mixing the drink without any ice to get all of the ingredients going and to disrupt the protein bonds in the egg white, before we do another generous shake over ice. And there you have it!”

Edible flower optional.