Are you a Discerning Drinker?
Join thousands of like-minded professionals and cocktail enthusiasts, receive our weekly newsletters and see pages produced by our community for fellow Discerning Drinkers.
This is a community recipe contributed by Diego.
Community recipes are not tested or verified by Difford’s Guide.
Published on 17th of March 2024
Serve in a Coupe glass
| 50 ml | Bulleit Bourbon (45%) |
| 15 ml | Monin Cherry Syrup |
| 40 ml | De Kuyper Brown Crème de Cacao |
| 35 ml | Chilled water |
| 10 ml | Disaronno amaretto |
| 40 ml | Lemon juice (freshly squeezed) |
| 25 ml | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 7.5 ml | Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water) |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Bourbon
Bourbon is as American as the Stars and Stripes, the Grand Canyon, and pumpkin pie, but there are some common misconceptions about what exactly bourbon...
Chocolate & crème de cacao liqueurs
Chocolate, in all its forms, from an intense dark block to sweet melted fondue, has had a spell over our taste buds since the Olmec people in Mesoamerica...
Amaretto Liqueur
Amaretto is a fragrant almond flavoured liqueur. Traditionally, the almond flavour and slight bitterness come from oil extracted from bitter apricot kernels...
Some cocktails benefit from added water
The size, and shape of the ice you use when mixing cocktails will affect the amount of dilution added when mixing. Large cubes in a cocktail shaker have...
Egg dos and don'ts & using eggs in cocktails
Eggs are essentially reproductive cells from everything from chickens to ducks and quails but here I'm specifically looking at chicken eggs, their characteristics...