The Cross-Well Tart

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Coupe glass
• Ice: Ice
• Garnish: Half a Maraschino cherry floated on top of the foam and a drizzle of the cherry juice to form a swirl.
• ABV: 15%

Ingredients

• Bourbon whiskey — 1⅔ oz (50 ml)
• Lemon juice (freshly squeezed) — 1 oz (30 ml)
• Orgeat (almond) sugar syrup — ⅔ oz (20 ml)
• Chambord liqueur — ½ oz (15 ml)
• Egg White — ¼ oz (7.5 ml)

How to make it

1. Dry shake all ingredients to create a foam.
2. Add ice and shake hard again.
3. Strain into a chilled coupe.

A cocktail with foam made from bourbon and lemon juice.

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