Halllows Eve Bourbon Sour Recipe

Cocktail

1. 1

   Prepare honey syrup

   If you don't have honey syrup prepared, combine equal parts honey and hot water (1:1). Stir until the honey fully dissolves and cool before using. For this recipe you need 0.75 oz prepared syrup (about 3/4 oz).

2. 2

   Dry shake (if using egg white)

   In a cocktail shaker, add 2 oz Larceny Bourbon, 0.5 oz Chambord, 0.75 oz honey syrup, 0.5 oz fresh lemon juice, 0.5 oz fresh lime juice, and 1 egg white (optional). Secure the shaker and shake vigorously without ice for 10–15 seconds to emulsify the egg white and build foam.

3. 3

   Wet shake

   Add a large handful of ice (or about 1 cup) to the shaker. Shake again vigorously for 12–15 seconds until the shaker is cold to the touch and well chilled.

4. 4

   Strain

   Double-strain the cocktail into a chilled coupe or an old-fashioned glass over fresh ice (use crushed or a large cube depending on preference). Double-straining (through a fine mesh) removes ice shards and any coagulated egg bits for a silky texture.

5. 5

   Finish & garnish

   Add 2 dashes of Angostura bitters atop the foam (if egg white used) or onto the surface of the cocktail. Express a lemon peel over the drink to release oils, rub it around the rim and drop it in as a garnish, or add a lemon wheel.

6. 6

   Serve

   Serve immediately while chilled. The cocktail yields a balanced sweet-tart profile with a raspberry lift from Chambord and the warm caramel notes of Larceny Bourbon — ideal for fall sipping.