The culinary and libatious adventures of a cook and a bartender who like to make their individual offerings as complementary as they are to each other.
With flavors of Kentucky bourbon and lemon pairing with strawberry and balsamic syrup (recipe found here), this drink is a wonderful pairing with any sort of appetizer you can throw at it. A note about dry shaking: when making cocktails with egg whites, its necessary to shake without ice first to get all those delightful proteins activated. 10-15 seconds of a nice hard shake will get you that velvety, creamy consistency.
Equipment: shaker, strainer, coupe or martini glass
¾ oz simple syrup
½ oz strawberry/balsamic syrup
1 oz fresh lemon juice
2 oz bourbon (Eagle Rare is my favorite)
1 egg white
Lemon wheel for garnish
Combine simple syrup, strawberry/balsamic syrup, lemon, bourbon and egg white in shaker. Shake vigorously without ice for 10-15 seconds. Open shaker and add ice then shake for an additional 15 seconds. Strain into coupe or martini glass and garnish with lemon wheel for garnish. Cheers!