In addition there's also the smooth, vanilla-tinged bourbon, a bit of sweetness from simple syrup, tang from lemon, and a teaspoon of apricot jam to balance it all out. It's a delicious drink — not too sweet, not too tart. Round and balanced, but a little pert too. I love serving it in old-fashioned glasses as a post-dinner treat, instead of dessert. I also have been adding my own twist, using Meyer lemon juice and fresh ginger simple syrup.
This drink came my way from Jeffrey Morgenthaler of the terrific Portland establishment, Clyde Common. Check out his recipe and some other tips for making drinks with egg whites.
Get the recipe: Kentucky Breakfast Cocktail from Jeffrey Morgenthaler of Clyde Common, published at Oregon LiveRecipe Roundup: Cocktails for Brunch
(Images: Faith Durand)