Bar365 Recipe

Dry shake (if using egg white)

Add bourbon, fresh lemon juice, simple syrup, and egg white to a shaker. Dry shake (no ice) vigorously for 10–15 seconds to emulsify and build foam.

Add a generous scoop of ice to the shaker. Shake hard for 12–15 seconds until the outside of the shaker is very cold.

Double strain into a chilled old-fashioned glass over one large ice cube or into a rocks glass. Add 2 dashes Angostura bitters on top of the foam (if egg white used) and garnish with a lemon wheel placed on the rim.

Prepare patties: In a mixing bowl combine ground beef, mezcal, smoked paprika, kosher salt, and black pepper. Mix gently until just combined — do not overwork. Form into six 2-inch patties slightly wider than the buns (they will shrink while cooking).

Cook patties: Heat a cast-iron skillet or griddle over medium-high heat until smoking lightly. Add a light coating of oil or nonstick spray. Cook the patties 2–3 minutes per side for medium (adjust time for desired doneness). In the last 30 seconds of cooking, place thinly sliced cheddar on each patty and cover the skillet briefly to melt.

Toast buns: While patties rest 1–2 minutes, butter the brioche buns and toast cut-side down in a separate pan over medium heat until golden, about 1 minute.

Assemble sliders: Spread a thin layer of citrus aioli on the bottom bun, add the melted-cheddar patty, a spoonful of pickled red onion, a small handful of microgreens, then the top bun. Serve warm, 2–3 sliders per person if served with fries.

Prepare potatoes: Wash and peel potatoes if desired. Cut into 1/4–1/2 inch fries. Rinse in cold water until water runs clear to remove excess starch, then pat completely dry with paper towels.

Heat oil: In a heavy pot or deep fryer, heat oil to 325°F (163°C) for the first fry. Use a thermometer to maintain temperature safely.

First fry (blanch): Fry the cut potatoes in batches for 3–4 minutes until softened but not browned. Remove to a wire rack or paper towels to drain and cool.

Increase heat: Raise oil temperature to 375°F (190°C).

Second fry (crisp): Fry potatoes in batches again for 2–3 minutes until golden and crisp. Remove and drain briefly on paper towels.

Season: Immediately toss hot fries with minced rosemary, garlic powder, smoked sea salt, and black pepper so seasoning adheres. Serve hot alongside sliders with citrus aioli for dipping.

Make aioli: In a small bowl combine mayonnaise, lemon juice, orange zest, grated garlic, smoked paprika, salt, and black pepper. Whisk until smooth and taste; adjust lemon or salt as needed.

Chill briefly: Refrigerate at least 10 minutes to let flavors meld. Serve chilled or at room temperature with fries and as a spread for sliders.