Eagle Rare Recipe

Make honey syrup

If you don't have honey syrup prepared, combine equal parts honey and hot water (for example 1/4 cup honey + 1/4 cup hot water). Stir until fully dissolved and cool. Measure 0.5 oz for this cocktail.

Dry shake (if using egg white)

Add 2 oz bourbon, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, 2 dashes aromatic bitters, and 1 egg white to a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify and create a froth.

Wet shake

Add a generous handful of ice (or several large cubes) to the shaker. Shake vigorously for another 10–15 seconds until the shaker is well chilled and the outside is frosty.

No-egg variation

If not using an egg white, combine the bourbon, lemon juice, honey syrup, and bitters in a shaker with ice and shake vigorously for 15–20 seconds until chilled.

Strain and serve

Double strain the cocktail into a chilled coupe or rocks glass (over a single large ice cube if you prefer on the rocks). Double straining (through a fine mesh) removes ice shards and any coagulated egg white for a silky texture.

Express the lemon peel over the drink by holding it skin-side down above the glass and giving it a quick twist to release oils. Rub the peel around the glass rim and drop it into the drink.

Optionally, add a small sprig of fresh thyme on top of the foam or place 2–3 small drops of aromatic bitters on the foam and gently swirl with a toothpick for a decorative touch.

Serve immediately. Enjoy responsibly.