Bartender Jeffrey Morgenthaler of Portland, Oregon's Clyde Common tavern gave us the recipe for this extravagant twist on a whiskey sour. This recipe first appeared in our Jan/Feb 2013 issue along with Morgenthaler's article Preserves in Cocktails.
What You Will Need
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Ingredients
- 2 oz. 100-proof bourbon
- 1 oz. fresh lemon juice
- 1⁄2 oz. simple syrup
- 1 tsp. orange marmalade
- 1 egg white
- 3 drops Angostura bitters
Instructions
Step 1
Combine bourbon, juice, syrup, marmalade, and egg white in a shaker filled with ice; shake. Strain into a chilled coupe glass. Add bitters, and using a toothpick, swirl into whites.
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