Rock & Roll Recipe

Chill glass

Place an old-fashioned (rocks) glass in the freezer or fill it with ice water to chill while you build the cocktail.

Dry shake (if using egg white)

If using the egg white: add bourbon, lemon juice, simple syrup, orange liqueur, bitters, and the egg white to a cocktail shaker. Do not add ice. Seal and shake vigorously for 15–20 seconds to emulsify and create a foam.

Wet shake

Add a generous scoop of ice to the shaker (or replace with fresh ice if you used ice for chilling). Shake again vigorously for 10–15 seconds to chill and dilute the mixture.

Prepare glass

Remove the chilled glass from the freezer or discard the ice water and fill the glass with one large clear ice cube (or 2–3 large cubes).

Strain and serve

Double-strain the cocktail (use a Hawthorne strainer and a fine mesh strainer) over the ice in the prepared rocks glass to remove any small ice shards and egg white solids. If not using egg white, a single fine strain is sufficient.

Garnish

Express the orange peel: hold the peel over the drink and give it a firm twist to release the oils, then rub the peel around the rim and drop it into the glass. Add the maraschino cherry on a pick and rest it on the ice.

Finish

Optional — add 1–2 extra dashes of Angostura bitters on the foam for aroma and visual appeal. Serve immediately.