Bulleit Bourbon Recipe
Make Bulleit Bourbon Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Method
Cocktail
Prepare (if using egg white)
If using egg white for a richer foam, separate one egg and measure approximately 1/2 of the white (about 0.5 unit). Reserve the yolk for another use. Use fresh eggs and handle safely.
Dry shake
Add 2 oz Bulleit Bourbon, 0.5 oz simple syrup, 0.75 oz fresh lemon juice, 2 dashes Angostura bitters, and the 0.5 egg white (if using) into a cocktail shaker without ice. Dry shake vigorously for 15–20 seconds to emulsify and build foam.
Wet shake
Add a generous handful of ice (or large cubes) to the shaker and shake hard for another 10–15 seconds to chill and dilute (aim for a cold, slightly diluted cocktail).
Strain
Double-strain the cocktail into a chilled coupe or rocks glass over fresh ice (large cube) if serving on the rocks, or without ice for a neat coupe. Use a fine mesh strainer if you included egg white to remove small solids and ice shards.
Garnish and finish
Express the oils from a lemon twist over the drink by holding the twist skin-side down and giving it a quick squeeze above the glass, then rim the drink with the twist and drop it in or place a lemon wheel on the rim. Optionally add an extra dash of Angostura bitters on the foam and use a toothpick to create a decorative pattern.
Serve
Serve immediately while cold. Sip and enjoy responsibly.