Ingredients

The following ingredients have 1 Servings
  • 2 ounces bourbon
  • 1 ounce Rosé wine (I prefer a Rosé from Provence for this cocktail)
  • 3/4 ounce fresh squeezed orange juice
  • 1 egg white - If you choose to use the packaged pasteurized egg whites
  • 1 Tablespoon cherry syrup (I used the syrup from Amarena Toschi Black Cherries in Syrup, see below)
  • 3/4" x 2" piece of orange zest

Instruction

  • Chill your glass - add ice cubes to your glass then add water. Let this sit while you make the cocktail.
  • Fill a cocktail shaker 3/4 of the way with ice cubes.
  • To the shaker add the bourbon, wine, orange juice and egg white.
  • Shake VIGOROUSLY for at least 30 seconds, if you aren't very strong, then shake as vigorously as possible for a full minute. (This will be a good workout!) You want to get the egg white whipped up.
  • Empty the water and ice from the prepared glass and strain the contents of the shaker into the cocktail glass.
  • The drink should be foamy and the egg white will start to separate from the rest of the drink and sit on top.
  • Slowly and carefully drizzle the cherry syrup over the top of the egg white, most of it should sit on top.
  • Twist the orange zest over the top of the drink to release the essence and then set it on the edge of the glass on top of the egg white.
  • Cheers!