Baker’s Sip & Sour

August 22, 2016 – Baker Beam is the namesake of Baker’s Bourbon from Beam Suntory’s Small Batch Collection, and celebrated his 80th birthday recently. While you listen to our 2013 interview with Baker in Episode 446 of WhiskyCast, you might want to try this cocktail created by New York City-based mixologist Pamela Wiznitzer in his honor. Baker prefers his Bourbon with a bit of cola, so Pamela decided to use a bit of cola syrup in her recipe. You’ll find the instructions for making it below, too…

1 ¾ parts Baker’s Bourbon
½ part Amaro Averna
¾ part cola syrup* (using 1 can or bottle of craft cola)
6 dashes of Angostura Bitters
¾ part fresh lemon juice
1 egg white

Combine the Baker’s Bourbon, Amaro Averna, cola syrup, 3 dashes of Angostura Bitters, the fresh lemon juice, and the egg white in a shaker without ice and shake vigorously. Once shaken, add ice and shake vigorously once more. Strain over fresh ice into a lowball glass, then garnish with a lemon peel and three dashes of Angostura Bitters

*Cola Syrup Recipe
Pour one can or bottle of craft cola into a pan and heat on low. Allow to simmer and reduce for 10 minutes until it attains a syrup consistency. Remove and allow to cool.