Bourbon meets bright citrus in the cocktail that defined a whole category. Add egg white for a silky foam crown — or skip it. Both are perfect.
Add egg white to the shaker without ice. Shake hard for 10-15 seconds to emulsify. This builds the foam base. Skip this step if going egg-free.
Add bourbon, fresh lemon juice, and simple syrup to the shaker. Fill with ice. Fresh lemon only — bottled juice is noticeably worse.
Shake vigorously for 15-20 seconds. With egg white you want maximum agitation to build the froth. Cold and well-diluted is what you're after.
Strain into a rocks glass over ice, or into a coupe if going sans-ice. If using egg white, do a double strain through a fine mesh to get a cleaner foam.
Dot a few drops of Angostura bitters on the foam and drag a toothpick through them for a pattern. Add a lemon wheel and a cherry on the side.
The entire cocktail hinges on citrus brightness. Bottled juice is flat and dull. Always squeeze fresh.
Egg white adds silky texture and a beautiful foam. If you're skipping it for dietary reasons, aquafaba (chickpea water) works remarkably well.
A higher-rye bourbon (like Bulleit or Knob Creek) cuts through the sweetness well. Lower-rye wheated bourbons (like Maker's Mark) give a softer, sweeter result.
Angostura dots on white foam is a classic look. Use a toothpick to create a heart or rosette pattern — it takes 10 seconds and impresses every time.
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