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Velvet Smoke
AI-generatedMediumCoupe
A brooding, silky sour that wraps bourbon's caramel warmth in campari's bittersweet fire and a cloud of egg-white foam.
Ingredients
- ◆1 1/2 oz bourbon
- ◆3/4 oz campari
- ◆3/4 oz lemon juice
- ◆1/2 oz demerara syrup
- ◆1 oz egg white
- ◆2 dashes angostura bitters
Method
- 11. Combine all ingredients in a shaker without ice and dry-shake for 15 seconds to emulsify the egg white.
- 22. Add a generous scoop of ice and shake again hard for another 15 seconds.
- 33. Double-strain into a chilled coupe or Nick & Nora glass.
- 44. Allow the foam to settle and rise for 20 seconds.
- 55. Dot the foam with 2 dashes of Angostura bitters and drag a toothpick through them to create a pattern.
PRO TIP
The reverse dry-shake — shaking with ice first, straining, then dry-shaking again — produces an even denser, more stable foam than the traditional method.
Garnish — Angostura bitters pattern on foam
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