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“I like to experiment. A lot of times, I start by thinking about classic recipes. Egg whites used to be huge. You had the pisco sour, as well as an entire series of cocktails called flips. I actually had a manhattan in mind when I started this drink. Instead of sweet vermouth, I paired bourbon with St-Germain, which has floral notes and a hint of sweetness. A lot of people associate it with champagne and gin because of its botanicals, but I wanted to see what else it paired well with. Turns out it’s a big hit with our customers. You never want too much of one thing in a cocktail, and this one has a good balance of sweetness and acidity.”
Who David Mangiantine, bar manager
1½ ounces Eagle Rare bourbon
½ ounce St-Germain elderflower liqueur
1 ounce cranberry juice
1 egg white
1 splash fresh lemon juice
1. Combine ingredients in a cocktail shaker. Shake vigorously without ice until frothy.
2. Add ice and shake again, then double-strain into a cocktail glass. Garnish with a lemon wheel.
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