Skull Candy Recipe

Skull Candy Cocktail

1. 1

   Prepare glass

   Chill a highball or Collins glass in the freezer for 5 minutes, then fill the glass with crushed ice and set aside.

2. 2

   Dry shake (if using egg white)

   If using egg white for a silky foam, add the egg white to a Boston shaker (no ice) and shake vigorously 15 seconds to emulsify.

3. 3

   Main shake

   Add bourbon, peach liqueur, cranberry juice, fresh lime juice, simple syrup, Angostura bitters and 6 ice cubes to the shaker. If you performed the dry shake, add the shaken egg white portion now. Shake hard for 12–15 seconds until the shaker is cold to the touch.

4. 4

   Strain and assemble

   Double-strain the cocktail into the prepared glass over the crushed ice. Double-straining (through a Hawthorne and fine mesh) removes small ice chips and any remaining egg-white solids for a smooth texture.

5. 5

   Garnish and serve

   Express an orange twist over the drink to release oils, run it around the rim and drop it in. Finish with a maraschino cherry on top. Optionally add 1–2 extra dashes of Angostura bitters atop the foam for aroma. Serve with a short stirring straw.

6. 6

   Clean up: rinse shaker and strainers immediately to remove egg residue if used.