The first step in this recipe is to measure the amaretto, bourbon and fresh lemon juice. We use a Japanese jigger to ensure clean and accurate measurements.
Buy a Japanese jigger from Amazon if you need a jigger or want an inexpensive upgrade.
The second step is to separate and measure the egg white. You can skip this step if you’re vegan or if you’re uncomfortable with drinking raw egg product.
Warning
Your cocktail won’t have a foamy top layer if you omit the egg white.
Pour the liquors, lemon juice and egg white into a cocktail shaker as you measure each. We like to use a Boston shaker for this and other cocktail recipes since it doesn’t leak.
The third step is to measure a teaspoon of simple syrup. While you can buy simple syrup online, we prefer to make our simple syrup at home.
Pro Tip
Make simple syrup by mixing equal parts of water and sugar in a saucepan and just bringing the mixture to a boil until the sugar is dissolved. Remove from heat immediately and let cool.
The fourth step, shaking the cocktail, has two parts:
First, vigorously shake the ingredients without ice for about 10 seconds. This process is called a ‘dry shake’ and allows the egg white to emulsify.
Next, after adding ice, shake the cocktail for about 20 seconds until the ingredients are thoroughly mixed and chilled.
Pro Tip
There’s no need to ‘dry shake’ the cocktail if you omit egg white from the recipe.
The fifth step is to strain the cocktail into a coupe glass. You can use a lowball glass if you prefer.
Finally, garnish the drink with maraschino cherries. We typically opt for luxurious Luxardo cherries; however, in this age of images and engagement, cocktail cherries photograph better due to their bright red color.
