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Photo by Martha Holmberg
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Airy egg white and floral, aromatic bitters come together in this frothy, flavor-packed cocktail. If you can’t get your hands on Death’s Door white whiskey, you can substitute Bols genever for a different but equally delicious flavor profile.
1 fresh egg white (pasteurized if you like)
1 tsp. Lustau East India Solera sherry
1/4 oz. Demerara syrup (1:1)
1/2 oz. fresh lemon juice
1/2 oz. J. Witty chamomile liqueur
1 1/4 oz Death's Door white whiskey
2 dashes In Bloom Bitters
Ice cubes
Tools: mixing tin, Hawthorn strainer coil, shaker, strainer, fine-mesh strainer
Glass: coupe
Garnish: 3 drops In Bloom Bitters, 1 spanked fresh sage leaf
Place all ingredients except ice in a shaker. Drop in the coil from a Hawthorn strainer. Shake without ice for 5 to 10 seconds. Add ice and shake hard for at least 15 to 20 seconds. Double strain into a chilled coupe and garnish.
Brandon Wise for Irving Street Kitchen, Portland, Oregon
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