Whiskey Cocktail: Abra-Cabra-Da

A sweet strawberry cordial lifts the vanilla and caramel flavors of whiskey in this drink from Stephanie Izard’s new Peruvian restaurant in Chicago.

1 oz. bourbon
1 oz. Cocchi Rosa
¾ oz. strawberry cordial
¾ oz. egg white (pasteurized, if you like)
½ oz. fresh lime juice
Tools: shaker, strainer
Glass: rocks
Garnish: a few dashes of aromatic bitters

Combine all the ingredients in a shaker without ice, then shake for 15-20 seconds. Add a few ice cubes, shake for another 15-20 seconds, then strain into a rocks glass. Garnish.

Strawberry Cordial
1 cup fresh strawberries (chopped into slices, tops removed)
1 cup water
1 cup white sugar (by weight)
1 lime (zested)

Add all the ingredients to a saucepan on medium low heat, let simmer, stirring occasionally until the sugar has dissolved and the strawberries are falling apart. Add the zest of 1 lime, remove from heat and let cool. Strain through a fine mesh strainer into a jar or bottle, and refrigerate for up to seven days.

Lee Zaremba, Cabra, Chicago


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