About

I had a few hours to pair a cocktail with our Parmesan Fennel Seed Crusted Reuben. I had some basil in the walk in to play off the fennel and Parmesan, I thought Bourbon was the obvious choice to accent the Marbled Rye. Citrus to compliment the brightness of the house made sauerkraut. Sugar and Egg white to pull all the flavors together.

Served at

The Cannery, Eugene Oregon

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Ingredients

2oz Kentucky Bourbon (Makers Mark is my preference for the sweetness with a subtle bite)
1oz Fresh Lemon
1/4 oz Fresh Lime
1oz Simple Syrup
1 Egg White
3 Basil Leaves

Directions

Build ingredients in a standard dry mixing glass, add egg white last, Shake thoroughly without ice for 30 seconds, Ice your shaker and shake again thoroughly for 30 seconds. Strain over Fresh Ice. Garnish with a broad basil leaf, slightly folded and stabbed downward in to the foam.