Issaqueena Cure Recipe

Cocktail

1. 1

   Prepare honey syrup

   If you don't have honey syrup ready, make it first by stirring 2 parts honey with 1 part hot water until smooth and cooled. Measure 0.5 oz for the cocktail.

2. 2

   If using egg white, perform a dry shake first: add egg white to a cocktail shaker and shake vigorously without ice for 15 seconds to emulsify and build foam.

3. 3

   Add the bourbon (2 oz), apple brandy or calvados (0.75 oz), fresh lemon juice (0.75 oz), honey syrup (0.5 oz), Drambuie (0.25 oz) and 2 dashes of Angostura bitters into the shaker with the emulsified egg white (if using).

4. 4

   Add a generous handful of ice to the shaker (about 1 cup). Seal and shake hard for 12–15 seconds until the shaker feels very cold and the mixture is well chilled and slightly frothy.

5. 5

   Prepare a chilled coupe or Nick & Nora glass (or an old-fashioned glass if preferred). Fine-strain the cocktail into the glass to remove ice shards and any coagulated bits of egg white.

6. 6

   Express a lemon twist over the surface to release oils, rub the rim briefly with the twist if desired, and drop it into the drink as garnish. Optionally grate a small pinch of nutmeg or additional lemon zest on top for aroma.

7. 7

   Serve immediately. Sip and enjoy the balance of warm honey, apple-brandy fruitiness, and bourbon backbone with a spiced Drambuie finish.