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

Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.