E.h. Taylor Small Batch* Recipe

Chill glass

Place a coupe or rocks glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Measure ingredients

Measure 2 oz E.H. Taylor Small Batch, 0.75 oz fresh lemon juice, 0.75 oz simple syrup, and 0.5 egg white if using. Gather bitters and garnish.

Dry shake (if using egg white)

Add bourbon, lemon juice, simple syrup, egg white, and 2 dashes Angostura bitters to a cocktail shaker. Without ice, dry-shake vigorously for 15–20 seconds to emulsify the egg white and create foam.

Wet shake

Add 6–8 ice cubes to the shaker and shake again hard for 12–15 seconds until well chilled and slightly diluted.

If not using egg white: combine bourbon, lemon juice, simple syrup, and bitters in the shaker with ice and shake vigorously for 12–15 seconds.

Discard ice from the chilled glass. Double-strain the cocktail into the chilled coupe or rocks glass over a large ice cube (optional) using a Hawthorne and fine mesh strainer to ensure a silky texture and remove any ice shards or egg white solids.

Express the oils of a lemon twist over the drink by holding the twist over the glass and pinching to release the oils, then rub the peel on the glass rim and drop it in as garnish.

Finish with a light grating of nutmeg or a small additional dash of Angostura bitters on top of the foam for aroma (if egg white used).