Cocktails

All Trick, No Treat

A sweet and sour delight. This twist on a sour goes down smooth and the smell of toffee through the house is sure to warm your guests

What do you need

Ingredients

  • 50 ml Jameson Black Barrel
  • 25 ml Caramel Syrup
  • 3 Dashes Chocolate Bitters
  • 1 Whole Egg White
  • 25 ml Lemon Juice
  • 1⅔ Parts Jameson Black Barrel
  • ⅚ Parts Caramel Syrup
  • 3 Dashes Chocolate Bitters
  • 1 Whole Egg White
  • ⅚ Parts Lemon Juice
Difficulty
Nutrition
  • Gluten
    Free

Glassware
  • Coupe Glass

Equipment
  • Jigger

  • Juicer

  • Shaker

  • Strainer

Step-by-step

How to make

  1. Place all ingredients into a cocktail shaker with no ice to emulsify the egg.

  2. Add ice and shake well.

  3. Double strain into a chilled coupe glass.

  4. Garnish with a sprinkling of nutmeg and chocolate.

1. One cup of sugar and one cup (1/2 stick) of butter.
2. Continuously stir over a medium heat for 5 mins until its a nice rich brown colour. Add water if too thick.
3. Allow syrup to cool.

TOP TIP

About this Cocktail

Created by our very own Bow St.Craft Ambassador Kieran Keane.

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