Union Club
Ingredients
- 2 oz Bulleit Bourbon
- 1⁄4 oz Cointreau triple sec liqueur
- 1⁄2 oz Lime juice
- 1⁄6 oz Monin Almond (Orgeat) Syrup
- 1⁄6 oz Monin Grenadine Syrup
- 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of orange zest twist.
Method:
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS orange zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Union Club contains 207 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe in David A. Embury's 1948 The Fine Art of Mixing Drinks.
Review:
Balanced sweet and sour with bourbon to the fore. Some, including my hero David Embury, stipulate making this cocktail with a straight rye whiskey. However, having tried rye against bourbon in this cocktail and I prefer the richness of a wheat-rich bourbon over a spicy rye.
