1 of 2
Photo by Theresa Stanley
2 of 2
Photo by Theresa Stanley
Intro and photo by THERESA STANLEY
Recipe by NATALIE WHITE (bartender, Table 310)
Ten-year (and older) bourbons are usually best for sipping neat or with a couple drops of water. Recently, I had a craft cocktail that used a 10-year bourbon – a really good 10-year Kentucky bourbon. The hesitance to consume a cocktail using a nicer bourbon wore off quickly, as the drink surprised my palate with a bourbon and gingersnap-spiced foam that was perfectly frothed with a seasonal accent of orange and nutmeg. Don’t be afraid of the egg white. Think of this drink as a tasty bourbon science experiment.
Recipe makes one (darn good) drink.
Ingredients:
• 1 1/2 ounces bourbon (preferably a 10-year bourbon)
• 1 ounce orange juice
• 1/2 ounce simple syrup
• 1/2 ounce gingersnap liqueur
• Whites of one egg
• Ground nutmeg
Instructions:
Combine all ingredients in a cocktail shaker, and shake vigorously for a minute. Add ice to shaker, and shake for 30 seconds more to chill the drink. Strain into cocktail coupe. Lightly dust top of drink with ground nutmeg.