Christmas Day Clementine Sour
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
Directions
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.