Bulleit Recipe
Make Bulleit Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare glass
Chill a rocks glass or coupe by filling with ice and setting aside (or place in freezer for 10 minutes).
- 2
Dry shake (if using egg white)
If you choose to include egg white for a frothy texture, add Bulleit Bourbon (2 oz), fresh lemon juice (0.75 oz), simple syrup (0.5 oz), egg white (0.5 unit), and 2 dashes Angostura bitters to a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify and build foam.
- 3
Wet shake
Add a large handful of ice (or enough to half-fill the shaker). Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the outside is frosty.
- 4
Strain and serve
Discard ice from the chilled glass. Double-strain the cocktail into the chilled rocks glass over one large ice cube (or into the coupe if serving neat) using a fine mesh strainer to remove any small ice shards and egg white solids. If you did not use egg white, simply shake the bourbon, lemon, syrup and bitters with ice and strain.
- 5
Garnish
Express the oils of a lemon peel over the drink by holding the peel skin-side down and giving it a quick twist; then run the peel around the glass rim and drop it into the drink as garnish. Optionally add 1–2 extra dashes of Angostura bitters on the foam and gently drag a toothpick through them for a decorative pattern.
- 6
Serve immediately and enjoy responsibly.