Founder's Back Recipe

Prepare glass

Chill a coupe or rocks glass by filling with ice and water or placing in the freezer while you build the cocktail.

Dry shake (if using egg white)

If using the egg white for a silky texture, add bourbon, Averna, amaretto, lemon juice, demerara simple syrup, Angostura bitters and the egg white to a shaker. Seal and dry shake vigorously (no ice) for about 15 seconds to emulsify and build foam.

Wet shake

Add a handful of ice to the shaker (or discard ice from the chilled glass and add fresh ice to the shaker) and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Strain

Double-strain the cocktail into the chilled coupe or a rocks glass over a single large ice cube if you prefer on the rocks. Use a fine mesh strainer in addition to the shaker strainer if you used egg white to remove ice shards and ensure a silky texture.

Garnish and finish

Express the lemon twist over the drink to release oils, then rub it around the rim and drop it in. Add a Luxardo cherry on a pick (or drop into the glass). Serve immediately.

Notes

The interplay of bourbon, amaro and amaretto gives the 'Founder's Back' a rich, nutty, slightly bitter profile. Adjust lemon juice and syrup to taste for balance. To make demerara simple syrup: combine 2 parts demerara sugar and 1 part water, heat gently until sugar dissolves, cool and store refrigerated.