From: Head bartender Chris Burmeister, Outpost, Santa Barbara, CA. Yield: 1 serving.
1½ oz. Woodford Reserve Bourbon
1 oz. buttered pecan syrup
½ oz. heavy cream
1 barspoon St. Elizabeth's All Spice Dram
1 egg white
as needed for garnish, ground cinnamon
Dry shake until all ingredients they are emulsified. Add ice and shake again until cold and properly diluted. Double strain into a 6-oz. coupe and garnish with ground cinnamon swirled atop. If desired, serve a pecan cookie alongside.
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