Bulletproof Recipe

Prepare ingredients

If using an egg white, separate the white and measure 0.5 oz (about half a small egg white). For a vegan alternative, measure 0.5 oz aquafaba. Chill a coupe or nick & nora glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Dry shake

In a cocktail shaker, combine 2 oz bourbon, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 1 oz cold-brew coffee, 0.25 oz coffee liqueur (if using), 0.5 oz egg white (or aquafaba) and 2 dashes Angostura bitters. Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and create a rich foam.

Wet shake

Add 4–6 ice cubes to the shaker and shake hard for another 15–20 seconds until the outside of the shaker is frosty and well-chilled. This chills and dilutes the drink and builds a silky texture.

Double strain and serve

Discard ice from the chilled glass if used. Double strain the cocktail into the chilled coupe or rocks glass using both the shaker strainer and a fine mesh or tea strainer to remove ice shards and ensure a smooth foam.

Finish and garnish

Allow the foam to settle for 5–10 seconds, then garnish with a single coffee bean or a thin lemon twist expressed over the surface (rub the peel around the rim and drop or rest it on the foam). Serve immediately.

Notes

Adjust sweetness by increasing or decreasing simple syrup by 0.25 oz. If you prefer more coffee character, increase cold-brew by 0.25–0.5 oz and reduce bourbon slightly to keep balance. Use fresh lemon juice for best flavor.