Off The Course Recipe

Prepare shaker

If using egg white, separate one egg white into a cocktail shaker. Add bourbon, lemon juice, ginger liqueur (or ginger syrup), maple syrup, peach liqueur (or nectar) and two dashes of Angostura bitters to the shaker.

Dry shake

Without ice, firmly shake the ingredients for 10–15 seconds to emulsify the egg white and create a silky texture. This step is optional if you did not include egg white.

Wet shake

Add a generous handful of ice to the shaker (about 1 cup). Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the outside is frosty.

Double strain

Strain the cocktail through a fine mesh strainer (and the shaker strainer if needed) into a chilled coupe or rocks glass filled with fresh ice, depending on your preference. Double straining removes any ice shards and egg white solids for a smooth drink.

Adjust and serve

Taste and, if desired, add a small splash (1/4 oz) of water or a few drops more lemon or maple to balance sweetness and acidity. Add the garnish: place a mint sprig and a thin lemon wheel or twist on the rim or floated on top.

Gently smack the mint sprig between your palms to release aroma and tuck it into the glass beside the lemon wheel or float the lemon wheel on the surface. If using a peel, express the oils over the drink by holding the peel over the glass and giving it a quick twist, then rub the rim with the peel before dropping it in.