Restaurants›Brian Boru Restaurant and Pub›Sagamore Rye Recipe

Sagamore Rye Recipe

Inspired by Brian Boru Restaurant and Pub

Time10m

Serves1

Make Sagamore Rye 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

2 oz Sagamore Rye (or other quality rye whiskey)3/4 oz Fresh lemon juice1/2 oz Aperol1/2 oz Maple syrup (preferably Grade A dark or 1:1 maple simple syrup)1 each Egg white (optional for texture)2 dashes Angostura bitters1 cup Ice (for shaking and serving)1 each Garnish: lemon twist

Method

Cocktail

Prepare glass

Chill a coupe or rocks glass by placing it in the freezer for a few minutes or filling it with ice water while you prepare the cocktail.

Dry shake (if using egg white)

In a cocktail shaker, combine 2 oz Sagamore Rye, 0.75 oz fresh lemon juice, 0.5 oz Aperol, 0.5 oz maple syrup, 1 egg white (optional), and 2 dashes Angostura bitters. Secure the lid and shake vigorously without ice for 15–20 seconds to emulsify the egg white and create a silky foam.

Wet shake

Add a generous scoop of ice (about 1 cup or enough to fill the shaker) to the shaker. Shake again vigorously for 12–15 seconds until the shaker is very cold to the touch and the outside is frosted.

Strain and serve

Dump the ice or water from your chilled glass if used. Double-strain the cocktail into the chilled coupe or into a rocks glass over fresh large ice if you prefer it on the rocks. Use a fine mesh strainer in addition to the shaker strainer if you used egg white to catch any small solids or ice shards.

Garnish

Express the oils from a fresh lemon twist over the surface of the drink by holding the twist over the glass and giving it a gentle squeeze, then run the peel around the rim and drop the twist into the cocktail.

Serve

Serve immediately. Sip and enjoy the balance of spice from the rye, bitter-sweet orange from the Aperol, bright acidity from lemon, and a round sweetness from the maple syrup with a foamy texture from the egg white (if used).