Boot To The Head Recipe

Dry shake

If using egg white, add 2 oz Four Roses bourbon, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 0.5 of an egg white (about half an egg), and 2 dashes Angostura bitters to a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and build a silky foam.

Wet shake

Add a good handful of ice (about 1 cup) to the shaker. Shake vigorously for another 10–15 seconds until the outside of the shaker is cold and the mixture is well chilled and slightly diluted.

Strain

Double strain the cocktail into a rocks glass filled with fresh ice using a Hawthorne and fine mesh strainer (if no egg white used, a single strain is fine).

Garnish

Express a lemon twist over the drink or place a lemon wheel on the rim. Optionally add 1–2 more drops of Angostura bitters on the foam and use a toothpick to make a small decorative pattern.

Pour 12 oz Enterprise Pale Ale into a clean chilled pint or beer glass. Serve immediately alongside the bourbon cocktail so the patron can sip the bourbon and take refreshing sips of the pale ale as a chaser.

Presentation tip: place the beer on a small coaster next to the cocktail. Encourage alternating sips — bourbon first, then beer — or let the guest decide their preferred order.