The Bitterroot Recipe

Cocktail

1. 1

   Prep

   Chill an old-fashioned or rocks glass in the freezer or fill with ice water while you prepare the cocktail. If using egg white, separate a fresh egg and measure approximately 0.5 oz (about half an egg white). Prepare a large serving ice cube or sphere in advance if you don't already have one.

2. 2

   Dry shake (if using egg white)

   In a cocktail shaker, add bourbon, amaro, gentian liqueur, fresh lemon juice, honey simple syrup, Angostura bitters, orange bitters, and the egg white. Seal the shaker and shake vigorously without ice (dry shake) for 15–20 seconds to emulsify and create foam.

3. 3

   Shake with ice

   Add the ice to the shaker (about 1 cup) and shake again vigorously for 12–15 seconds until well chilled and slightly diluted. If not using egg white, combine all liquid ingredients with ice and shake for 12–15 seconds.

4. 4

   Strain

   Discard the ice or water from the chilled serving glass. Double-strain the cocktail into the chilled old-fashioned glass over the large ice cube or sphere using a Hawthorne and fine mesh strainer to catch any small solids or egg white bits.

5. 5

   Garnish & finish

   Express the oils from a lemon twist over the drink by holding the twist over the glass and pinching to release the citrus oils, then run the peel around the rim and drop it into the drink. Optionally place a small piece of dried gentian root or an edible flower on the ice for an aromatic, bitter-root visual. Serve immediately.

6. 6

   Notes

   Adjust the gentian liqueur amount to taste—this ingredient provides the bitter 'root' character; increase slightly for more bitterness or reduce for a milder profile. Honey simple syrup is made by warming equal parts honey and water until combined, then cooling. If substituting gentian liqueur is not available, a small (1/8 tsp) pinch of gentian powder or a dash of gentian tincture can be used—start very small and taste.