Boozy and The Beast – Spring into Easter Cocktail

Boozy and The Beast – Spring into Easter Cocktail 2560 2155 Cody Goldstein

Bourbon, It’s What’s For Brunch!

The inspiration for Boozy and The Beast was to create something using dark spirits that has a beautiful appearance. We really love the contrasting colors of the drink as it goes from dark to light with the egg white layer on top glittering with the colors of Spring/Easter. The egg whites also make the drink much more approachable because of the softer mouthfeel the foam provides. The passionfruit juice and lavender syrup lend to the drink being fruity and light while still allowing the bourbon to shine through. With Boozy and the Beast, bourbon at brunch is a no-brainer!

1 1/2 ounces Makers Mark 46 Bourbon
2 ounces Passionfruit Juice
1 ounce Grapefruit juice
1/2 ounce Laird’s Applejack
1/2 ounce Lavender Syrup
1 Egg White
Edible Glitter, to garnish

Lavender Syrup Ingredients:
4 cups of water
4 cups of sugar
1 tablespoon of dried lavender

Lavender Syrup Directions
Combine water and lavender in a pot and bring to a boil. Once bubbling, add your sugar and lower temperature to a simmer. Stir sugar until fully dissolved and take off the stove to cool. Allow to come to room temperature and strain out the lavender. You can refrigerate this syrup for up to seven days.

Cocktail Directions
Using a jigger for measurement, combine all ingredients directly into a shaking tin.  You will now “Dry Shake” (without ice) the drink for five seconds. This technique adds air to the egg whites causing them to froth. Then, add ice and shake for another five seconds. Strain into a chilled coupe glass.  Lastly, shake a few dashes of edible glitter over the top. Sip, and enjoy!

Cody Goldstein is the founder of Muddling Memories, a Brooklyn based company specializing in cocktail experiences. He was voted Timeout NY Best Bartenders In New York and is the author of “Hickory Daiquiri Dock,” “Gone With The Gin” and soon to be released, “Tequila Mockingbird 2.”

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