Bachelor Pad Cocktail
This uniquely delicious variation on a gin sour, the Bachelor Pad is sweet, frothy, and citrusy. The backbone of the Bachelor Pad is a good gin, preferably one with a floral character and some citrus notes, like Bruicchladdich’s “The Botanist”. Cream sherry, a sweeter, darker, and more luscious variety of the classic Spanish fortified wine, along with poppy seed syrup, brings a sweet, nutty dimension to the cocktail. Finally, an egg white is added to lighten and froth up the drink.
- 1 Cup sugar
- 1 Cup water
- 1 tbl ground poppy seeds
- 1⁄2 ounce alvear pale cream sherry
- 1⁄2 ounce combier pamplemousse rose
- 3⁄4 ounce lemon juice
- 3⁄4 ounce poppy seed syrup
- egg whites
- crushed ice
Combine the sugar, water, and poppy seeds in a saucepan over medium-high heat and stir until sugar is dissolved. When the mixture reaches a roiling boil, remove from the heat and allow to cool.
Strain the poppy seeds from the cooled syrup and store in an airtight container in the refrigerator.
Combine the cream sherry, Combier Pamplemousse Rose, lemon juice, poppy seed syrup, gin, and egg white in a cocktail shaker and vigorously shake for 5 to 20 seconds. This is the “dry shake” step.
Add a scant handful of crushed ice to the shaker and shake again for 15 seconds.
Strain into a chilled coupe and serve.