“This is one of my favourite cocktails to make,” says James Lester, co-owner of the Sons of Vancouver Distillery in North Vancouver. His method of shaking the egg white with a single ice cube makes the froth impressively thick and rich.
1 egg white
1 oz (30 mL) Sons of Vancouver No. 82 Amaretto
½ oz (15 mL) cask-strength bourbon (Lester prefers Booker’s)
½ oz (15 mL) lime juice
2 drops angostura bitters
Place the egg white in a cocktail shaker with one large ice cube. Shake vigorously until the ice has melted – this could take a little while. Add the amaretto, bourbon and lime juice and shake for exactly eight seconds. Strain into a cocktail coupe and top with a couple of drops of angostura bitters. Serves 1.
—James Lester, Sons of Vancouver