Flying Penny Recipe

Time8m

Serves1

Penelope Peach Bourbon, Aperol And Sour. Rim With Salt or Tajin.

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Ingredients

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1
Rim the glass
Run the lemon wedge around the outer rim of a rocks or coupe glass. Spread the salt or Tajín on a small plate and gently press the rim into it to coat. Set the glass aside.

2
Dry shake (if using egg white)
If using egg white for a silky froth, add the Penelope Peach Bourbon (2 oz), Aperol (0.75 oz), fresh lemon juice (0.75 oz), simple syrup (0.5 oz), and egg white (0.5 oz) to a cocktail shaker. Without ice, shake vigorously for 10–15 seconds to emulsify.
3
Shake with ice
Add 6 ice cubes to the shaker. Shake vigorously for 12–15 seconds until well chilled and slightly diluted (the shaker will feel cold to the touch).
4
Double strain and serve
Double-strain the cocktail into the prepared rimmed glass over fresh ice if serving on the rocks, or strain without ice into the coupe for a neat presentation. The drink should have a pale peach-amber hue and a light foam if egg white was used.

5
Garnish with a lemon wheel or thin peach slice on the rim or floated on top. Serve immediately.