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Intro 

My first whisk(e)y-based cocktail! I’ve been meaning to send out more whiskey cocktail love into the world but realized I haven’t because I usually drink whiskey, bourbon, rye, Scotch, etc. straight so that’s probably why it’s taken me a while…Anyways, this is essentially a spiced and boozy winter latté and I’ll give instructions on how to make this chilled with egg whites and hot with dairy-based foam (like a latté).

IMPORTANT (if using egg whites):

• I use organic and pasteurized eggs since you are consuming raw egg white

• I’d recommend using a Boston shaker and large 1½” - 2” ice cubes for egg white cocktails so it doesn’t dilute the drink too much while shaking

• Since there is no ice in this finished drink, chilling your glassware is highly recommended

• Save your egg yolk for omelettes, to use as an egg wash for pastries, carbonara, or cure them in coarse Kosher salt!

For the spiced maple syrup (enough for ~ 9 - 10 cocktails):

• 1 cup maple syrup

• ¼ cup water

• 17 cloves

• 15 black peppercorns

• 3 cinnamon sticks

• 2 tsp whole cardamom seeds ^

^ If you have cardamom pods, just split them open by crushing them or cutting them open with a small knife to reveal the seeds

For each chilled, egg white-based cocktail:

• 2½ oz bourbon

• ¾ oz Mr. Black cold brew liqueur

• 1½ oz prepared spiced maple syrup

• 3 drops chocolate mole bitters (or a pinch of salt)

• ¾ oz egg white *

• Garnish: freshly grated nutmeg + whole star anise (optional)

*  My average amount from a Large egg

For each warm, latté cocktail:

• 2½ oz bourbon

• ¾ oz Mr. Black cold brew liqueur

• 2 oz prepared spiced maple syrup

• 3 drops chocolate mole bitters (or a pinch of salt)

• 4 oz whole milk#

• Garnish: freshly grated nutmeg + whole star anise (optional)

• Recommended equipment: milk frother (standard or handheld)

#  Can substitute with any non-dairy milk substitute

Prepare the spiced maple syrup (at least 1 hour before):

1. Add the maple syrup and water to a small pot/saucepan and bring to a boil

2. Once boiling, add the spices, lower heat until it’s lightly simmering, and let simmer for 30-45 minutes; give it an occasional stir to avoid letting the spices settle at the bottom and burning

3. Turn off the stove and remove the pot from heat and let cool on the stove if you’re making this drink warm; chill in the fridge if you’re making this drink cold

For each chilled, egg white-based cocktail:

1. Add all your ingredients listed in the “chilled” list except your garnish into your cocktail shaker (yes, including the egg white)

2. Dry shake: the first shake should always be a “dry shake”, which means without any ice; this allows the egg white to get really frothy and infuse with all the drink ingredients; gun-to-my-head I’d say dry shake for 10 seconds but this doesn’t take into account how vigorously others do this...it should look VERY white and foamy already and you should just check to see how it looks after 10 seconds and continue to shake if it’s not thick enough

3. Add your (ideally one BIG) ice cube into the shaker and give it a gentle mix — the goal here is to just cool down the cocktail ingredients first without building pressure in your shaker

4. Once the entire shaker is nice and chilly, give it a good smack to tighten the seal and vigorously shake again for your final “wet shake” (i.e. with ice)

5. Strain into a double rocks glass

6. Garnish with nutmeg and/or whole star anise

For each warm,latté cocktail:

1. Add the bourbon, cold brew liqueur, chocolate/mole bitters, and 1 oz of the spiced maple syrup into your glass or mug; stir well with a spoon and set aside

2. In your standard milk frother (or just in a separate mug if using a handheld milk frother), add the milk and other 1 oz of spiced maple syrup, and froth (don’t forget to warm the milk in the microwave if using a handheld milk frother); once the milk is warmed and then frothed, pour this over the prepared cocktail mixture

3. Garnish with nutmeg and/or whole star anise

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