Scuppernong (or Lewis and Co Orange Blossom Tea Jelly) Sour

I recently read the book Bitters by Brad Thomas Parsons and, on his incredibly enthusiastic recommendation, bought a bottle of Fee Brothers Whiskey Barrel Aged Bitters. They age their bitters in barrel "until maturity is achieved."  I found a bottle of the 2014 "vintage" on a local store's shelf.  I was looking for something to use these incredibly deep and complex flavorful bitters in when I came across his recipe for a Scuppernong Sour.

This was my first cocktail using raw egg whites.  I don't know why I hadn't tried it before.  There's just an ingrown aversion to using raw or under cooked poultry products that is really drummed into you in America.

Boy am I sad I waited! This drink had such a beautiful, rich mouth feel and a brightness from the citrus and jelly. It's the kind of cocktail that is tough to sip because you just want to down the entire icy cold, smooth and citrusy thing in one drink.

Scuppernong is a variety of Muscadine grape native to the south eastern United States.  I found a suitable substitute in my pantry.


2 T Lewis and Co Orange Blossom Tea Jelly
2 oz Old Forester 100 Proof Bourbon
2 Dashes Fee Brothers Whiskey Barrel Aged Bitters
3/4 oz Lemon Juice
1/2 oz Simple Syrup
1 Egg White

Shake the cocktail dry (without ice) to incorporate everything and then add ice and shake until chilled. Double strain through a fine mesh into a coup glass and enjoy.


This was an incredible, eye-opening cocktail that was my introduction to egg white including mixed drinks. Find an appropriate jelly and give it a try yourself.

Elijah Craig Barrel Proof Manhattan Cocktail

My cocktail of choice is the Manhattan.  It's made up of two parts whiskey, one part sweet vermouth, two dashes of bitters and a couple of cherries.  It's the perfect combination of sweet and dry, herbal and complex.  It's just a classy cocktail.

Not all whiskey works well in a Manhattan.  There are various factors that affect how well it will blend.  These include proof, sweetness/dryness among other flavor components.  I love barrel proof whiskey and especially like using a barrel proof bourbon in a Manhattan.  The higher proof is a great compliment to the sweetness of the vermouth and cherries and mixes well with the herbal complexity of the vermouth and bitters.

Here is a Manhattan made with Elijah Craig Barrel Proof Bourbon (135.6 proof), Carpano Antica Sweet Vermouth, Fee Brothers Barrel Aged Bitters and Luxardo Cherries.   Fee brothers creates a batch of bitters released every year that they age in barrel until it reaches the optimal flavor profile.  If you can find some, it usually makes a nice addition to any cocktail.  My standard bitters is Peychaud's which adds a sweeter, more cherry note to your drink.

This is the perfect mix of sweet, herbal and bitter in one cocktail.  The higher proof Bourbon really has a chance to shine and isn't lost like many lower (read 80 proof) bourbons.  There is bright cherry flavor, a nice bitter component, lots of sweetness from the vermouth, whiskey and cherries, and a dry, wood/oak character.  I think Elijah Craig's tendency toward woodiness really plays well in this cocktail.