An emulsified egg white and a splash of crème de cacao add a silky texture to this bourbon-spiked beauty.
1 oz. bourbon
3/4 oz. Campari
1/2 oz. white crème de cacao
1/2 oz. Cointreau
1 egg white (pasteurized if you like)
Tools: shaker, strainer, fine strainer
Glass: coupe
Garnish: orange peel
Combine all ingredients and dry shake for 15 seconds. Add ice and shake until chilled. Double-strain, twist the orange peel over the drink to express the oils and then discard the peel.
Rick Paulger, Michael Symon’s Roast, Detroit
