1980’s Kentucky Tavern Recipe

Prepare glass

Chill a rocks glass or coupe by filling with ice and water or placing it in the freezer for a few minutes.

Dry shake (if using egg white)

If using egg white, add bourbon, lemon juice, simple syrup, orange curaçao (if using), bitters, and the egg white to a cocktail shaker. Close and shake vigorously without ice for 10–15 seconds to emulsify and create foam.

Wet shake

Add a generous handful of ice to the shaker (or pour contents into a second shaker with ice). Shake hard for 12–15 seconds until the shaker feels very cold.

Strain

Discard ice/water from the chilled glass. Double-strain the cocktail into the chilled rocks glass over one large ice cube or into a coupe if you prefer it up. Use a fine-mesh strainer if you used egg white to remove tiny ice shards and ensure a smooth texture.

Finish

Express the oils of a lemon twist over the drink by holding the twist over the glass and pinching to release the oils, then rub the peel on the rim and drop it in (or place a lemon wheel). Add a Luxardo or maraschino cherry on a pick if desired.

Serve

Serve immediately. Sip slowly to enjoy the bourbon forward profile with bright citrus and a slight 1980s-era sweet edge from the curaçao and syrup.

For a lemon twist: use a vegetable peeler to remove a 1-inch strip of peel, avoiding too much pith. Twist over the cocktail to spray oils, rub on the glass rim, and drop in.

For a cherry: skewer the cherry on a pick and rest it on the rim or drop into the drink.