- 1½ oz. Bonal
- ¾ oz. Ancho Reyes Chile Liqueur
- ¾ oz. Fresh Lemon Juice
- ½ oz. Simple Syrup
- 1 egg
- 1 eyedropper (plus 9 drops) Bittercube Blackstrap Bitters
- Add all ingredients (except the 9 drops of bitters), with ice, to a Boston Shaker. Shake vigorously to chill. Strain the cocktail, discard the ice, and dry shake for an additional 15-20 seconds. Pour into a coupe glass. Top with 9 drops of bitters and swirl with a cocktail straw.
This cocktail is a flavor-bomb! Packed with interest, the bitter cinchona (quinine) and gentian elements (from the Bonal) marry well with the smoky notes of the ancho chile liqueur, the tartness of the lemon, and rich smoothness provided by the egg. Created by our guest – Michael McDonald – for Milwaukee’s Boone & Crockett bar, this cocktail will not only raise your eyebrows, but the corners of your mouth, as well. If you like this, you’ll love Michael’s Layton Boulevard cocktail. Cheers!
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