This is another “anybody can make this cocktail” option. This was the first “complex” cocktail I made that also turned into a showpiece. I say “complex” because it requires quality ingredients and careful attention to the steps. There are two keys to this cocktail. First, always use fresh lemon. I know juicing isn’t convenient, but canned lemon juice will make a bad cocktail. Second, be very careful during the “dry shake” portion of shaking. The key to a shaker (any style) is the cold will hold the shaker together. Without the cold, the shaker will try and expand while shaking, and I have a few experiences with blowing the seal and splattering my kitchen with cocktail ingredients. So pay attention when you dry shake!
Cheers!
1.5oz Bourbon
0.75oz Lemon Juice (fresh)
0.5oz Simple Syrup (rich demerara if you have it)
0.5oz Egg White (one egg, usually)
3 drops Angostura Bitters (garnish)
Dry shake all ingredient (minus bitters) for 20 seconds
Add ice to shaker and shake 20 seconds
Double Strain into low ball glass with fresh ice cubes
After the foam settles, Drip 3 drops of bitters on top of the cocktail