Charleston Sunrise Recipe

Prepare and chill

If you prefer your cocktail well chilled, place your coupe or rocks glass in the freezer for 5–10 minutes, or fill it with ice water while you mix the drink.

Dry shake (if using egg white)

In a cocktail shaker, combine the bourbon, fresh orange juice, fresh grapefruit juice, elderflower liqueur, simple syrup, Angostura bitters and the egg white (if using). Seal the shaker and shake vigorously without ice for 15–20 seconds. This emulsifies the egg white and builds a creamy foam.

Wet shake

Add a generous handful of ice to the shaker. Shake again vigorously for 12–15 seconds until the exterior of the shaker is very cold (this both chills and dilutes the drink to the proper balance).

Strain and serve

Discard the ice or water from your chilled glass. Double‑strain the cocktail into the chilled coupe or over a large ice cube in a rocks glass using a Hawthorne strainer and a fine mesh strainer (if available) to catch any small ice shards and egg white residue.

Express the oils of an orange twist over the surface of the cocktail by holding the twist skin side down above the drink and giving it a sharp fold or squeeze, then run the rind around the glass rim and drop it into the drink or rest it on the rim. Optionally add a small grapefruit peel for extra aroma. If you used egg white, the foam should hold the garnish gently on top. Serve immediately.