By: VERONICA SAYE
- 1.5o z bourbon (I use Wild Turkey)
- .5o z amaretto
- .5o z angostura syrup
- 1o z lemon juice
- 1 egg white
To make angostura syrup blend (with a blender or whisk) 1 part rich syrup and 1 part angostura bitters, depending on your desired amount.
To make rich syrup heat 1 cup water in a pot, until right before boiling point. Add 2 cups white sugar and stir until sugar is dissolved. Do not let it come to a boils, as this can crystallize the sugar after cooking. Remove from heat and let cool, store in a glass jar or bottle in the fridge for up to 6 months.
This can be used for a multitude of cocktails, and is considered a staple ingredient in any home bar.
Add egg white to a shaker tin first, ensuring no yolk is added to the tin. Dry shake (without ice) all ingredients until egg whites are frothed (about 15 seconds).
As two large ice cubes and shake until there is a nice frost on the outside of the shaker tin. About 15 seconds.
Strain into a rocks glass over ice. Garnish with 2-3 drops of angostura bitters.Please share, thank you!