Simmzy's Black Hat Recipe
Make Simmzy's Black Hat 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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Cocktail
Method
Cocktail
Prepare and measure
Chill a coupe or Nick & Nora glass in the freezer or by filling it with ice water. Measure 2 oz bourbon, 1/2 oz dark rum, 3/4 oz fresh lemon juice, 1/2 oz simple syrup, 1/4 oz Campari, 1/4 oz blackstrap or very dark rum (for float), 1/2 oz egg white (optional), and 2 dashes Angostura bitters. Have plenty of ice for shaking.
Dry shake (if using egg white)
If using the egg white for a frothy texture, add the bourbon, 1/2 oz dark rum, lemon juice, simple syrup, Campari, egg white, and bitters to a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and build froth.
Wet shake
Add a generous amount of ice to the shaker (about 3/4 full). Shake vigorously for 10–15 seconds until the outside of the shaker is very cold (if you did the dry shake, this becomes the second shake). This chills and dilutes the drink to the proper balance.
Strain
Dump the ice or water from the chilled glass. Double-strain the shaken mix into the chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove ice shards and any large ice or protein bits, producing a silky texture and clear presentation.
Add the float
Carefully pour 1/4 oz blackstrap or very dark rum over the back of a bar spoon so it floats on the surface of the cocktail, creating a dark 'hat' layer. Pour slowly and steadily to maintain separation.
Serve immediately while chilled. Enjoy responsibly.