Bourbon Citrus Reserve
Half an ounce of lemon curd shaken into bourbon, which thickens the drink the way an egg white would and sweetens it at the same time. Cointreau and orange bitters keep it from turning into dessert.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| Bourbon | 1½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Lemon curd | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Cointreau | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Simple Syrup | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml½ oz15 ml |
| Orange bitters | 2 dashes |
Rescaled to your 1 oz30 ml pour. Written around 1½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1½ oz45 ml.
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Preparations
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Add everything to a shaker and fill it two-thirds with ice.
- Shake until cold.
- Double strain into a chilled glass and garnish with lemon.
Adapted from @studiostir (opens in a new tab) on Instagram.
Mixology by Whiphttps://mixologybywhip.com/recipes/bourbon-citrus-reserve
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