Restaurants›Old Sacramento Waterfront›Back Door Lounge Recipe

Back Door Lounge Recipe

Inspired by Old Sacramento Waterfront
Time8m
Serves1

Make Back Door Lounge Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

Garnish & Finish

Method

Cocktail

1

Prepare glass

Chill an Old Fashioned / rocks glass by filling it with ice and setting it aside while you mix the cocktail.

2

Measure ingredients

Add 2 oz rye whiskey, 1/2 oz peach liqueur, 3/4 oz fresh lemon juice, 1/2 oz simple syrup, 1/4 oz fresh ginger syrup, and 2 dashes Angostura bitters into a cocktail shaker. If using, add 1/2 raw egg white for a silky foam.

3

Dry shake (if using egg white)

If you added egg white, secure the shaker and shake vigorously without ice for 10–15 seconds to emulsify and build foam.

4

Wet shake

Add a generous handful of ice to the shaker. Shake hard for 12–18 seconds until the shaker is very cold to the touch and the exterior is frosty.

5

Discard chill ice

If you were chilling the glass with ice, discard that ice now.

6

Strain

Double-strain the cocktail into the chilled rocks glass over a single large ice cube (or fresh ice). Use a Hawthorne strainer and a fine mesh strainer to catch small ice shards and any egg white solids.

Garnish & Finish

7

Express a lemon peel over the surface of the cocktail to release oils, then rub the peel along the glass rim and drop it into the drink or set a thin lemon wheel on the ice.

8

Optional: Float a thin peach slice on the ice or skewer candied ginger and rest it on the rim for aroma and visual appeal.

9

Serve immediately and enjoy. The cocktail balances the spicy backbone of rye with bright lemon, soft peach sweetness, and a ginger lift—perfect for relaxed lounge sipping.