Restaurants›Fenix Restaurant and Bar, Manchester›Jameson Black Barrel Recipe

Jameson Black Barrel Recipe

Inspired by Fenix Restaurant and Bar, Manchester

Time8m

Serves1

Make Jameson Black Barrel Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

2 oz Jameson Black Barrel Irish whiskey3/4 oz Fresh lemon juice1/2 oz Simple syrup (1:1 sugar to water)1/2 unit Egg white (optional for texture)2 dashes Angostura bitters1 cup Ice (for shaking and serving)1 unit Large ice cube or fresh ice (for serving)

Garnish

1 unit Lemon twist

Method

Cocktail

Dry shake (if using egg white)

Add Jameson Black Barrel, lemon juice, simple syrup and egg white to a cocktail shaker. Seal and shake vigorously without ice for 10–15 seconds to emulsify and build a silky foam.

Wet shake

Open the shaker, add ice (about 1 cup) and 2 dashes Angostura bitters. Seal and shake vigorously for 12–15 seconds until the shaker is cold to the touch and well-chilled.

Strain

Double-strain the cocktail through a fine mesh strainer into a chilled old-fashioned glass over a large ice cube (or into a rocks glass with fresh ice) to remove ice shards and produce a smooth texture.

Garnish & Finish

Express the oils of a lemon twist over the top of the drink by holding the twist over the glass and pinching to release the citrus oils, then rub the peel around the rim and drop it onto the drink as a garnish.

Optionally add 1–2 extra dashes of Angostura bitters on the foam (if egg white used) and lightly swirl with a toothpick to create a simple pattern.