Chef Big DA sophisticated, keto-friendly cocktail that bridges the gap between a classic flip and a smoky campfire digestif. Robust bourbon meets velvet-textured, cold-smoked cream.
Pour the heavy cream into a small glass bowl. Use a handheld smoking gun to fill the bowl with hickory or cherry smoke, cover with plastic wrap, and let it infuse for 5 minutes.
Chilling the cream beforehand helps it hold the smoke particles better.
Add the bourbon, smoked cream, egg white, allulose syrup, and walnut bitters into a cocktail shaker without ice.
This is called a 'dry shake' and it's essential for emulsifying the egg white.
Shake vigorously for 30 seconds to create a stable, airy foam.
Add a handful of ice to the shaker and shake again for 15 seconds until the exterior of the tin is frost-chilled.
Double strain through a fine-mesh sieve into a chilled coupe glass to ensure a perfectly smooth texture.
The fine mesh catches any ice shards or stray bubbles for a Michelin-level finish.
The key to this cocktail is the cold-smoke infusion. If you don't have a handheld smoking gun, you can briefly cold-smoke the heavy cream in your offset smoker for 15 minutes at ambient temperature. Use allulose to keep the glycemic index at zero while maintaining that silky viscosity. Keep it classy, keep it smoky.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.