Kilbeggan Recipe

Prepare honey syrup (if not ready)

Combine equal parts honey and hot water (for example 1/4 cup honey + 1/4 cup hot water) and stir until fully combined. Cool before using. Measure 1/2 oz for this recipe.

Dry shake (if using egg white)

Add whiskey, fresh lemon juice, honey syrup, dry curaçao, bitters and egg white (if using) to a cocktail shaker without ice. Secure the lid and shake vigorously for 15–20 seconds to emulsify and build a creamy foam.

Wet shake

Open the shaker, add 6 ice cubes, reseal, and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the mixture is well chilled and slightly diluted.

Strain

Fill an old-fashioned glass with the serving ice. Double-strain the cocktail into the glass using a Hawthorne strainer and a fine mesh strainer to keep the foam silky and remove ice shards.

Garnish and finish

Express a lemon twist over the drink by pinching the peel skin-side down above the glass to release oils, then rub the rim with the twist and drop it into the drink. Serve immediately.

Without egg white

If not using egg white, skip the dry shake step. Combine whiskey, lemon, honey syrup, curaçao and bitters with ice and shake vigorously for 15–20 seconds, then double-strain into the glass and garnish as above.