The Anna Rose
Don't let the bourbon scare you away. The rosé wine and orange add a lovely lightness to the liquor.
Servings: 1 cocktail
Ingredients
- 2 ounces bourbon
- 1 ounce Rosé wine, I prefer a Rosé from Provence for this cocktail
- ¾ ounce fresh squeezed orange juice
- 1 egg white - If you choose to use the packaged pasteurized egg whites, you may need to add a squeeze of lemon juice to get them to whip just right
- 1 Tablespoon cherry syrup, I used the syrup from Amarena Toschi Black Cherries in Syrup, see below
- ¾" x 2" piece of orange zest
Instructions
- Chill your glass - add ice cubes to your glass then add water. Let this sit while you make the cocktail.
- Fill a cocktail shaker ¾ of the way with ice cubes.
- To the shaker add the bourbon, wine, orange juice and egg white.
- Shake VIGOROUSLY for at least 30 seconds, if you aren't very strong, then shake as vigorously as possible for a full minute. (This will be a good workout!) You want to get the egg white whipped up.
- Empty the water and ice from the prepared glass and strain the contents of the shaker into the cocktail glass.
- The drink should be foamy and the egg white will start to separate from the rest of the drink and sit on top.
- Slowly and carefully drizzle the cherry syrup over the top of the egg white, most of it should sit on top.
- Twist the orange zest over the top of the drink to release the essence and then set it on the edge of the glass on top of the egg white.
- Cheers!
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