Name: Mountain Man
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Bourbon whiskey; 10 ml Peach liqueur; 20 ml Lemon juice; 10 ml Maple syrup; 5 ml Ginger syrup; 15 ml Egg white (pasteurised)

Ingredients

2 fl oz

Bourbon whiskey

1/3 fl oz

Giffard Crème de Pêche de Vigne liqueur

2/3 fl oz

Lemon juice (freshly squeezed)

1/3 fl oz

Maple syrup

1/6 fl oz

Monin Ginger Syrup

1/2 fl oz

Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer

How to make

Glassware

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of skewered crystallised ginger.

Method

SHAKE all ingredients with ice.

STRAIN back into shaker.

DRY SHAKE (without ice).

FINE STRAIN into ice-filled glass.

Garnish

Garnish with skewered crystallised ginger.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Mountain Man contains 234 calories

Alcohol content:

1.6 standard drinks
17.53% alc./vol. (35.05° proof)
22.6 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) — Eggs

Comments & Discussion

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Simon Sedgley Premium Member 6d

This one is perhaps best described as a Sweet 'n Sour. Delicious.

jason keane 1y

Outstanding. I added a bit of ginger liquer too, and a shake of Peach butters… good balance of sweet and sour. A winner.

james I 1y

Made with luxardo apricot since my peach was in my other residence but was way to sweet.

Henry Tran 1y

Make it without egg white like the original recipe. Would make it again, with egg white to see it would be less sweet. Since this was just a bit too sweet for me, but was really good.

Lilly Marson 1y

This is the first whiskey drink I've ever enjoyed.

Ruth Harvey 1y

I bought a bottle of Aquafaba for the Easter Bank holiday weekend and this will be the first in a series of Frothy Festive Drinks. What a way to start! Upped the crème de Pêche after reading the other comments.

Jack Gordon 1y

I thoroughly enjoyed this. Instinctively knew I’d want a bigger peach hit so upped that to 15ml but otherwise stuck to the recipe and thought it was spot on. It is sweet but the generous 20ml lemon sorts that out. Think using a bourbon with more rye in the mash bill also plays better for balancing sweetness, as well as pulling together better with the spice of the ginger.

Scott Pfenninger 2y

I used peach schnapps and it comes through strong... This is the most gentile mountain man you've ever met. It's good, but plenty sweet. Is there bourbon in there? My takeaway: ingredient choices matter a lot.

Chris Dimal 2y

Wow, I wish I could taste what you're tasting. The peach was destroyed by the ginger in my case. Still good, but nothing like I hoped. I do have to say that I used a homemade peach liqueur, so maybe that's the problem? Maybe I should've increased it?

Simon Difford Verified User Premium Member 2y

Sounds like your peach liqueur is the issue. Perhaps try with more.

Chris Dimal 2y

Remade it with more generous amounts of peach liqueur (verging on 10ml), it was still ginger-y, though with a nice, mellow undercurrent. Still not peachy though. Thanks for the suggestion nonetheless.

Lilly Marson 1y

I had the opposite problem if anything.

John Hinojos Premium Member 3y

Much better than I was expecting. A little sweet for my personal preference, but still very good. The maple syrup add a hint of smoky sweetness. Next time I would probably increase the Bourbon. Would not destroy the balance.