Gerry Jobe, Mixologist – RauDZ Regional Table Ingredients 1.5 oz Bulleit Bourbon 2 oz Cherry/ Balsamic Gastrique Syrup. 1 oz Lemon Juice 1 oz Egg White Method Shake all ingredients without ice, then add ice and shake again. Double strain into Highball glass and enjoy! How to make Cherry Gastrique Syrups: Coat 2 cups of Cherries with 1 cup of sugar, let sit overnight with exposure to air. Add 4 oz of balsamic vinegar, and 2 cups of boiling water. Muddle the cherries in the hot water then strain. Refrigerate before use.

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