The Macaulay Culkin is a delicious drink with a great name – how could we resist? It’s the brilliant creation of David Velasco, beverage manager at The Lanes in Oshkosh, Wisconsin. Velasco calls amaretto a “versatile ingredient with a lot of missed potential,” and notes how well it combines with chocolate and spice flavors.
Velasco’s original recipe called for twice the amount of agave syrup as shown here; at first sip, we found it to be quite sweet. Amaretto already brings a lot of sweetness, and agave is sweeter than sugar – cutting the amount in half allows the tequila and citrus to shine through.
- 1 part Blanco tequila
- 1 part Amaretto
- ½ part Lemon juice
- ½ part Lime juice
- ¼ part Agave nectar
- 1 part Egg white or Aquafaba
- 4 dashes Chocolate bitters
Dry-shake all ingredients first without ice, then again with ice added. Double-strain through a fine mesh strainer into a chilled cocktail or coupe glass. Garnish with a rosemary sprig.
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- Macaulay Culkin recipe at Liquor.com