The Kettle Black Recipe
Four Roses Bourbon | Cointreau Noir | Orange Juice | Lemon Juice | Cinnamon
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Prepare cinnamon syrup (if not using pre-made)
Combine 1/2 cup sugar and 1/2 cup water in a small saucepan with 2 sticks of cinnamon. Bring to a simmer, stirring until sugar dissolves. Simmer 5 minutes, remove from heat, let cool and steep 15–30 minutes. Strain out cinnamon sticks. This yields about 1 cup syrup; use 0.5 oz for one cocktail. (Skip if you have pre-made cinnamon syrup.)
If using egg white: do a dry shake first. Add 0.5 oz egg white, bourbon, Cointreau Noir, orange juice, lemon juice and cinnamon syrup into a cocktail shaker. Shake vigorously without ice for 15–20 seconds to emulsify and build foam.
Add ice to the shaker (about 3/4 full or roughly 1 cup) and shake again vigorously for 15–20 seconds to chill and dilute.
Double strain into a chilled coupe or rocks glass (if serving over a large ice cube, strain over fresh ice). Double straining removes ice shards and any bits from the egg white or syrup.
Garnish & Finish
Express the oils of an orange twist over the surface of the drink by holding the twist skin-side down over the glass and giving it a quick squeeze. Rub the twist on the rim if desired, then drop it into the cocktail.
Lightly dust the top of the foam (or surface) with a small pinch of ground cinnamon (about 1/8–1/4 tsp). Be careful not to overpower the aroma.
Serve immediately. Provide a small napkin or coaster.