Bulletproof Recipe

Cocktail

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.