|4 Drops||Angostura Bitters (44.7% abv)*|
|2 Measures||Bénédictine Dom (40% abv)*|
|1 Measure||Sugar Syrup|
|1 Measure||Lemon Juice|
|1 Teaspoon||Egg White|
Liquid volume = 102ml*
Alcoholic units = 2*
Alcohol by volume (ABV) = 20.5%*
* Please note: Volume and ABV values are approximations only.
in-the-spirit classifies one shot as a measure of 2.5cl or 25ml
Put all of the ingredients into a cocktail shaker filled with ice and shake vigorously to achieve a “foamy” effect. Strain into a tumbler glass filled with ice. Squeeze a twist of lemon zest over the top of the cocktail and then leave the twist resting on top.
An all time classic cocktail dating back 200 years. Very versatile as many base spirits can be used such as whisky, brandy or amaretto. Using Bénédictine with its secret recipe of plants and spices gives this traditional recipe a herbal twist. A top bartender tip is that a small dash of pineapple juice can be used to substitute for the egg white if preferred. With thanks to Adam Freeth of Shaker UK BarSchool for recommending this variation on the more traditional “Sour” recipe made with whisky.
Lemon twist (see method).