Barnyard Recipe
Make Barnyard 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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Spirit & Base
Liqueur & Sweetener
Citrus & Bitters
Egg & Finish
Ice & Tools
Method
Preparation
- 1
Chill glass
Place a coupe or chilled rocks glass in the freezer or fill with ice water to chill while you prepare the cocktail.
- 2
Mixing
- 3
Dry shake
In a cocktail shaker, combine bourbon (2 oz), calvados or applejack (0.5 oz), pear/elderflower liqueur (0.5 oz), maple syrup (0.25 oz), fresh lemon juice (0.5 oz), egg white (from one large egg) and both bitters (2 dashes orange, 1 dash Angostura). Do NOT add ice yet. Seal the shaker and shake vigorously for 15–20 seconds to emulsify the egg white and aerate the drink.
- 4
Wet shake
Open the shaker, add plenty of ice, reseal and shake very hard for another 10–15 seconds until the shaker is cold to the touch and the mixture is well chilled.
Strain & Serve
- 5
Dump the ice or remove the chilled water from your serving glass. Double strain the cocktail into the chilled coupe or rocks glass using both the shaker strainer and a fine-mesh strainer to remove ice shards and ensure a silky texture.
- 6
If serving on the rocks, pour over a large ice cube instead and skip the double strain if you prefer a slightly more textured mouthfeel.
- 7
Finish by grating a small amount of fresh nutmeg over the frothy head (about a light dusting). Optionally garnish with a thin apple slice on the rim.