Technique
Vigorous shaking emulsifies egg white (if used) and thoroughly blends citrus components while creating a rich, frothy texture.
Tutorial
- Add 2 oz bourbon, ¾ oz fresh lemon juice, ½ oz simple syrup, and optionally ½ oz egg white to a shaker
- If using egg white, perform a "dry shake" first—shake all ingredients without ice for 15-20 seconds to emulsify the proteins
- Then add ice and shake again vigorously for another 15 seconds
- Alternatively, use the "reverse dry shake" method: shake with ice first, strain out ice, then shake again without ice
- The reverse method often produces a more stable foam
- Double-strain through a Hawthorne strainer and fine mesh strainer into a rocks glass over fresh ice
- The cocktail should have a beautiful, silky foam layer on top
