Shaken · Rocks
Shaken · Rocks
Devon Espinosa, The Tasting Kitchen, Los Angeles
The Braveheart cocktail recipe
What goes in it
- 2 oz
- 0.75 ozLemon juice
Fresh juice · Recipe below ↓
- 0.75 ozHoney-ginger syrup (1:1)
House prep · Recipe below ↓
- 2 dashesAngostura bitters
Bottle · Angostura Bitters
Method · Shaken
- 1Shake everything well with ice.
- 2Strain into a rocks glass over fresh ice.
- Glass
- Rocks
- Ice
- Cubed
Prep ahead
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Honey-Ginger Syrup (1:1)
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 1 parthoney
- 1 partwater
- Fresh ginger, peeled and sliced (about a 3-inch piece per cup of water)
Method
- 1Simmer the ginger in the water for 5 minutes. Remove from heat, stir in the honey until combined, and let it steep as it cools. Strain. Store in the refrigerator.
About the The Braveheart
The Braveheart is a sour made with blended scotch, lemon juice and honey-ginger syrup (1:1), created by Devon Espinosa at The Tasting Kitchen.
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