Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
2 fl oz | Bourbon whiskey |
1/4 fl oz | Triple sec liqueur (40% alc./vol.) |
1/2 fl oz | Lime juice (freshly squeezed) |
1/6 fl oz | Giffard Orgeat Syrup |
1/6 fl oz | Grenadine/pomegranate syrup (2:1) |
1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Hazardous ingredients
This recipe contains a number of ingredients that are potentially hazardous to those with allergy or intolerance:
Review:
Balanced sweet and sour with bourbon to the fore. Some, including my hero David Embury, stipulate making this cocktail with a straight rye whiskey. However, having tried rye against bourbon in this cocktail and I prefer the richness of a wheat-rich bourbon over a spicy rye.
Variant:
History:
Adapted from a recipe in David A. Embury's 1948 The Fine Art of Mixing Drinks.
UNION CLUB
David A. Embury, The Fine Art of Mixing Drinks, 1948
1 part Orange Curaçao
2 parts Lime juice
8 parts Rye
2 dashes each Orgeat & Grenadine to each drink
1 Egg White to each 2 drinks
Shake with cracked ice.
Nutrition:
207 calories
Alcohol content:
- 1.6 standard drinks
- 20.26% alc./vol. (40.52° proof)
- 21.8 grams of pure alcohol
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