Big Poppa Recipe
Make Big Poppa Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Simple Syrup (if making at home)
Method
Simple Syrup (optional)
- 1
Combine equal parts sugar and water in a small saucepan. Heat gently while stirring until sugar fully dissolves. Remove from heat and cool to room temperature. Store refrigerated for up to 2 weeks.
Cocktail Preparation
- 2
Dry shake (if using egg white)
If using the egg white for a silky foam, add the bourbon, aged rum, amaretto, lemon juice, simple syrup, bitters, and egg white to a cocktail shaker. Do not add ice. Seal and shake vigorously for 10–15 seconds to emulsify and create foam.
- 3
Wet shake
Open the shaker, add a generous handful of ice (or several ice cubes), reseal and shake hard for 10–15 seconds until the shaker is cold to the touch and the mixture is well-chilled and slightly diluted.
- 4
Prepare a rocks glass by placing one large ice cube inside. Double-strain the contents of the shaker over the ice using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and any egg white solids.
- 5
Express an orange twist over the drink by holding the peel skin-side down over the glass and giving it a firm squeeze to spray the oils onto the surface. Run the twist around the rim and drop it into the drink along with a Luxardo or brandied cherry.
- 6
Optional: Add 1 additional dash of Angostura bitters on top of the foam and lightly swirl with a toothpick for a decorative touch.
- 7
Serve immediately. The Big Poppa is best enjoyed slightly chilled with a bright citrus note and a rounded nutty sweetness from the amaretto.
