Challa Back Bread Aboreal Theory Recipe

Chill a coupe or Nick & Nora glass in the freezer or fill with ice and set aside. If using cinnamon syrup instead of ground cinnamon, have it measured and ready.

Separate one large egg white (reserve yolk for another use) and let it sit briefly at room temperature for easier foaming.

Combine ingredients

In a cocktail shaker (without ice), add 2 oz rye whiskey, 0.5 oz Amaro Nonino, 0.5 oz vanilla vodka, 0.25 oz banana liqueur, 0.5 oz fresh lemon juice, 0.25 tsp ground cinnamon (or 0.25 oz cinnamon syrup), 2 dashes eucalyptus & black walnut bitters and 2 dashes Angostura bitters. Add the egg white.

Dry shake

Seal the shaker and dry-shake vigorously for 20–30 seconds. The dry shake emulsifies the egg white and will create a rich, velvety foam.

Wet shake

Open the shaker, add a large handful of ice, reseal and shake very hard for 12–15 seconds until the shaker is well chilled and the exterior is frosty.

Double-strain the cocktail through a Hawthorne or fine mesh strainer into the chilled coupe to remove ice shards and any coagulated cinnamon bits.

Gently pour 2 oz chilled sparkling cider down the inner side of the coupe to preserve the foam and add effervescence. The cider should sit on the foam and create a layered effervescence rather than breaking the foam completely.

Express a lemon twist over the drink to release oils, then drop the twist onto the foam. Lightly dust the foam with a very small pinch (about 1/10 tsp) of ground cinnamon. If desired, add 1 additional dash of eucalyptus & black walnut bitters atop the foam for aromatic contrast.

Serve immediately while the foam is still fresh and the cider is lively. Sip and enjoy the interplay of rye spice, amaro bitterness, banana and vanilla notes, bright lemon, and an herbal-eucalypt finish with a faint black walnut backbone.