Caiseal Bourbon (hampton, Va) 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). Stir until the honey is fully dissolved. Cool to room temperature before using. Makes more than needed; refrigerate for up to 2 weeks.

Dry shake (if using egg white)

Add bourbon, fresh lemon juice, apricot liqueur, honey syrup, bitters, and the egg white to a cocktail shaker. Do not add ice yet. Seal the shaker and shake vigorously for 15–20 seconds to emulsify and create a silky foam.

Wet shake

Add a generous handful of ice to the shaker (or a large ice cube). Seal and shake vigorously for 10–15 seconds until the shaker is cold to the touch and the mixture is well chilled and slightly diluted.

Strain

Double-strain the cocktail into a chilled coupe or rocks glass over one large ice cube (for on-the-rocks presentation) or neat in a coupe if you prefer. Double-straining (through a fine mesh) removes small ice shards and any coagulated egg white bits for a smoother texture.

Finish

Express the oils of a lemon twist over the drink by holding a twist over the surface and giving it a quick pinch, then rub the rim of the glass with the peel and drop it in (or place a lemon wheel on the rim). If using, garnish with a dried apricot or a fresh apricot slice on the rim or floated on top. Serve immediately.

If you prefer a slightly fruitier cocktail, increase the apricot liqueur to 3/4 oz and reduce honey syrup to 1/4 oz. For a boozier, drier profile, use 2.25 oz bourbon and omit the egg white. If you have no egg white or prefer not to use it, skip the dry shake and simply shake with ice for 15–20 seconds.