Doc Holiday Recipe

Prepare

Chill a coupe or rocks glass in the freezer or fill it with ice and set aside while you prepare the cocktail.

Dry shake (if using egg white)

Add 2 oz bourbon, 0.5 oz amaretto, 0.25 oz demerara syrup, 0.5 oz fresh lemon juice, 2 dashes Angostura bitters, 1 dash orange bitters, and 0.5 egg white to a cocktail shaker. Seal and shake vigorously without ice for 12–15 seconds to emulsify and build foam.

Wet shake

Open the shaker, add a large handful of ice (about 1 cup). Seal and shake vigorously for 15–20 seconds until the shaker is very cold to the touch and well-chilled.

Strain

Discard ice from the chilled glass if you used it to chill. Fine-strain the cocktail into the chilled coupe (or strain over fresh large ice in a rocks glass) to remove small ice chips and any curdled egg white bits.

Finish

Express the oils from a lemon peel over the cocktail by holding the peel skin-side down above the drink and giving it a sharp twist; rub the peel around the glass rim and drop it into the drink. Garnish with a cherry skewered or dropped in.