Flying Horse Recipe

Cocktail

1. 1

   Prepare honey syrup (if not ready)

   Combine equal parts honey and very hot water (for example 1/4 cup honey + 1/4 cup hot water). Stir until honey fully dissolves. Cool before using. Makes several cocktails; store refrigerated.

2. 2

   Dry shake (if using egg white)

   Add the añejo rum, dry vermouth, fresh lime juice, honey syrup, bitters, and egg white to a cocktail shaker. Seal and shake vigorously without ice for 10–15 seconds to emulsify and create froth.

3. 3

   Shake with ice

   Open the shaker and add a generous handful of ice (about 1 cup). Seal and shake vigorously for 12–18 seconds until the shaker is very cold to the touch and the mixture is well-chilled.

4. 4

   Double-strain into glass

   Fine-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any coagulated egg white solids. If you skipped egg white, a single strain is fine.

5. 5

   Garnish and serve

   Express an orange peel over the drink (or float a lime wheel), rub the peel on the glass rim, and drop it into the cocktail. Serve immediately.

6. 6

   If serving on the rocks (optional)

   Fill an old-fashioned glass with a large clear ice cube. Pour the shaken cocktail over the ice cube and garnish as above.