Ingredient
Measure
Amaretto (almond liqueur)
45 ml (1½ oz)
Bourbon, ideally 50% ABV or more
30 ml (1 oz)
Fresh lemon juice
22.5 ml (¾ oz)
Rich demerara syrup (2 sugar : 1 water)
5 ml (1 tsp)
Pasteurised egg white
15 ml (½ oz)
Method: shake everything with ice, strain out the ice, then shake again without ice (the "dry shake"). Fine-strain over fresh ice in a chilled rocks glass. Garnish with a lemon twist squeezed over the top, and a cherry if you like.