Sycamore Lane, California Recipe

Prepare glass

If using a rinse, add 0.25 teaspoon absinthe (or anise liqueur) to a chilled coupe or Nick & Nora glass, swirl to coat the inside, then discard excess. Alternatively, add one drop of peach or pear bitters inside and swirl. Chill the glass while you build the cocktail.

Dry shake (if using egg white)

In a cocktail shaker, combine bourbon (2 oz), dry vermouth (0.5 oz), elderflower liqueur (0.5 oz), pear liqueur (0.25 oz, optional), fresh lemon juice (0.5 oz), simple syrup (0.25 oz), orange bitters (2 dashes), and egg white (0.5 each). Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and create a silky texture.

Wet shake

Add 4–6 ice cubes to the shaker and shake hard for 12–15 seconds until the shaker is frosty and well-chilled. This chills, dilutes, and integrates the ingredients.

Strain and serve

Double-strain the cocktail through a fine mesh strainer into the chilled coupe or Nick & Nora glass to remove ice shards and any coagulated egg white bits. If you omitted egg white, simply shake with ice and single-strain into the glass.

Garnish

Express a lemon twist over the drink to release oils and rub the rim, or float a thin pear slice on the surface. Add a tiny drop of peach or pear bitters on the foam (if present) for an aromatic accent.

Serve immediately and enjoy responsibly.

For a subtle aromatic lift, place 1 drop of peach or pear bitters in the glass and swirl to coat, or put 0.25 tsp absinthe in the glass, swirl, then discard excess. This adds a fragrant background note that complements the elderflower and pear flavors.