Golden Hour Recipe
bourbon, montenegro amaro, grapefruit, lemon, velvet falernum
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Ingredients
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Cocktail
Method
Preparation
Chill glass
Place a rocks glass or old-fashioned glass in the freezer for a few minutes or fill with ice and water to chill while you prepare the cocktail.
Juice citrus
If not already done, squeeze fresh grapefruit and lemon. Strain to remove pulp and seeds so the cocktail is bright and smooth.
Mixing
In a mixing glass combine 2 oz bourbon, 0.75 oz Amaro Montenegro, 0.5 oz fresh grapefruit juice, 0.5 oz fresh lemon juice, 0.5 oz Velvet Falernum, 0.25 oz simple syrup, and 2 dashes Angostura bitters.
Add plenty of ice to the mixing glass (enough to chill and dilute properly). Stir briskly for about 20–30 seconds until the mixture is well chilled and slightly diluted (roughly 20–25 revolutions).
Discard the ice/water from the chilled serving glass if you used it to chill. Add a large ice cube or fresh ice to the serving glass.
Strain the cocktail from the mixing glass into the prepared rocks glass over the large ice cube using a fine or julep strainer.
Express the oils from a grapefruit twist over the drink by holding the twist over the glass and giving it a quick squeeze and twist; run the peel around the rim and drop it into the drink as garnish.
Serving
Serve immediately. The Golden Hour is best enjoyed slowly so the large ice cube melts gradually, preserving balance between bourbon, Amaro Montenegro, citrus and the spiced sweetness of Velvet Falernum.