Christmas Day Clementine Sour

• 1 1/2 ounces bourbon, preferably Elijah Craig 12-year-old
• 1/2 ounce Pierre Ferrand Dry Curacao
• 1/4 ounce spiced brown sugar syrup (see recipe)
• Juice of 1 clementine (about 1 ounce), plus ribbon of peel for garnish
• 1 egg white (optional)
• 1/2 teaspoon Luxardo Amaretto (enough to rinse inside of coupe glass)
• 2 dashes Angostura bitters

1. In a shaker filled with ice, combine the bourbon, curacao, brown sugar syrup and clementine juice (and egg white, if using).
2. Shake vigorously for 30 seconds.
3. In a chilled coupe glass, swirl enough amaretto to coat the inside.
4. Strain shaken drink into coupe.
5. Top with the bitters.
6. Garnish with the ribbon of clementine peel.

bourbon, curacao, brown sugar syrup, clementine, egg, luxardo amaretto enough, bitters

Taken from cooking.nytimes.com/recipes/1017084 (may not work)