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Ingredients
.75oz Cutty Sark Prohibition
.75oz Amaro Abano
.75oz Aperitivo Select
.75oz lemon juice
Barspoon of Demerara Syrup (2:1 ratio of sugar to water to make syrup)
1 egg white
Angostura droplets
Instructions
Method: Double shake (Dry shake, wet shake), double strain
Glassware: Coupe
Garnish: Angostura drops, fresh flower
Combine all ingredients in a shaker tin, leaving the egg white for last. Crack the egg on the tin’s edge, split in two, and gently roll the contents back and forth over the tin between the split shell halves until nothing is left in the shell but the yolk. Discard.
Here’s the tricky part. To get a really nice frothy meringue-esque top to the drink, we’re going to ‘dry shake’ the ingredients first. Essentially, we’re using this time to beat the egg whites.
Before dry shaking, add one or two small cubes into the shaker tin and seal it tightly. Agitating the mixture will release gas inside the tins, so the smallest bit of dilution (the cubes) will help keep the tins sealed. Grip firmly, and shake vigorously for 10-15 seconds.
Leave the mixture in one side of the tin (or the bottom of you’re using a strainer-top style shaker). Remove the empty tin (or lid) and add one full scoop of ice. Reseal, and shake for another 10-15 seconds.
Pour through a tea or drink strainer into a chilled coupe glass. Tap the strainer’s side to make sure most of the egg solids make it into the coupe.
Finally, we’re going to add a few drops of angostura to the top of the drink, and here’s where you can get creative. Using a toothpick or small straw, you can draw any pattern you’d like by dragging the toothpick through the droplets.
Notes
I chose Cutty Sark Prohibition blended scotch as my spirit base because scotch is overlooked as a cocktail base all too often. Any blended scotch can be substituted in (such as Johnny Walker Black or Dewars White Label). Still, I chose the Cutty Prohibition because it has a slightly higher proofing point (100 proof) and subtle toffee, vanilla, and cracked black pepper flavors.
Amari is a wonderful category of herbal-based liqueurs usually viewed as a digestive or something to calm the stomach after a large meal. They exhibit all sorts of flavors, so it’s an endless toolbox to work through as you create your own cocktails. For this drink, I chose Amaro Abano, a Venetian liqueur with deep, dark flavors of espresso, bitter chocolate, dark gingerbread, toffee, and dried fig. I cut with a mild bitter-orange note and cardamom spice. Any Amari can substitute in here, such as Averna, Montenegro, etc., with each one bringing a slightly different flavor profile to the table.
Apertivos are another wonderful category of spirits. Most people are familiar with Aperol, the vibrant red-colored liqueur ubiquitous with brunch, and the Aperol Spritz base. Each region of Italy has its own version, and once again, I chose something originating near Venice called Aperitivo Select. While it shares the low proof and mellow sweetness of Aperol, Aperitivo Select is quite a bit more complex, with pleasant notes of vanilla, orange rind, and finishes with a nice bitter edge. You can substitute Aperol in its place if it’s easier to find.