Here’s a cocktail that’s both a tribute to my mother (who loved whiskey sours laced with amaretto) and to my favorite flavors of the Christmas season: clementines, cinnamon and cloves. Juice the clementines a day in advance to save yourself some trouble on the holiday.
Ingredients
- 1 ½ ounces bourbon, preferably Elijah Craig 12-year-old
- ½ ounce Pierre Ferrand Dry Curaçao
- ¼ ounce spiced brown sugar syrup (see recipe)
- Juice of 1 clementine (about 1 ounce), plus ribbon of peel for garnish
- 1 egg white (optional)
- ½ teaspoon Luxardo Amaretto (enough to rinse inside of coupe glass)
- 2 dashes Angostura bitters
1 drink
Preparation
- In a shaker filled with ice, combine the bourbon, curaçao, brown sugar syrup and clementine juice (and egg white, if using). Shake vigorously for 30 seconds.
- In a chilled coupe glass, swirl enough amaretto to coat the inside. Strain shaken drink into coupe. Top with the bitters. Garnish with the ribbon of clementine peel.
About 1 minute
Dining and Cooking