Restaurants›Karrington Rowe›Jack Daniel’s Black Recipe

Jack Daniel’s Black Recipe

Inspired by Karrington Rowe

Time10m

Serves1

Make Jack Daniel’s Black Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

2 oz Jack Daniel's Tennessee Whiskey1/2 oz Fresh lemon juice1/2 oz Simple syrup (1:1)2 dashes Angostura bitters1/2 each Egg white (optional, for foam)

Garnish & Finish

1 each Lemon twist1 cup Ice (large cubes or block)

Method

Cocktail

Dry shake (if using egg white)

If using egg white for a silky foam, add Jack Daniel's, fresh lemon juice, simple syrup, bitters, and the egg white into a cocktail shaker. Do a vigorous dry shake (no ice) for 10–15 seconds to emulsify and build foam.

Shake with ice

Add a generous handful of ice to the shaker (or replace shaker contents with fresh ice). Shake vigorously for 10–15 seconds until the exterior of the shaker is very cold and the mixture is well chilled.

Strain

Double-strain the cocktail into a chilled rocks glass over a large ice cube (or a couple of large cubes) to keep dilution slow. If you didn't use egg white, you can just single-strain.

Garnish & Finish

Express the oils of a lemon twist over the surface of the drink by holding the twist skin-side down and giving it a quick pinch over the glass, then run it around the rim and drop it into the cocktail as garnish.

Serve immediately. Estimated alcohol-forward flavor with bright lemon and slight sweetness balanced by bitters; sip slowly.