Double Dare
by Tracy Ardoin-Jenkins, bartender at Nickys Coal Fired in Nashville, TN
| Ingredients | |
|---|---|
| 1.5 oz. | Dry Gin |
| .75 oz. | Giffard Abricot du Roussillon |
| .5 oz | Cocchi Torino Vermouth |
| .5 oz | Saigon Cinnamon Syrup |
| .75 oz. | Lemon Juice |
| .75 oz. | An Egg White |
| 10 drops | Fees Old Fashioned Bitters |
| Method |
|---|
| Combine all ingredients in shaker. |
| Dry shake. |
| Add ice. |
| Shake again, vigorously. |
| Fine strain into chilled coupe. |
| Let settle. |
| Drop bitters onto cocktail and swirl gently. |
| Garnish |
|---|
| Fees Old Fashioned Bitters |