Restaurants›Beachhouse at the Moana›Honolulu Sour Recipe

Honolulu Sour Recipe

Inspired by Beachhouse at the Moana

Time10m

Serves1

Moana Surfrider barrel select knob creek rye, lemon, red wine float

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Ingredients

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Cocktail

2 oz Knob Creek Rye (or similar barrel-select rye whiskey)3/4 oz Fresh lemon juice1/2 oz Simple syrup (1:1 sugar to water)1 each Egg white (large)2 dashes Angostura bitters

Red wine float

1/2 oz Full-bodied red wine (Malbec, Syrah or Cabernet)

Garnish

1 each Lemon wheel or twist1 to taste Optional: grated nutmeg or orange peel

Method

Cocktail

Dry shake

Add 2 oz rye whiskey, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 1 egg white, and 2 dashes Angostura bitters into a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify the egg white and create a silky foam.

Wet shake

Open the shaker, add large ice cubes, reseal and shake hard for another 10–15 seconds to chill and slightly dilute the cocktail. This produces a cold, frothy sour.

Strain

Double-strain (through a Hawthorne or fine mesh strainer) into a chilled old-fashioned glass or coupe to remove ice shards and any coagulated egg bits, leaving a smooth foam on top.

Red wine float

Carefully pour 0.5 oz of the red wine over the back of a bar spoon held just above the foam so the wine gently floats on the surface, creating a red layer/veil. Pour slowly to avoid sinking through the foam.

Garnish & finish

Garnish with a lemon wheel or a lemon twist laid across the glass. If desired, express an orange peel over the drink or grate a little nutmeg on the foam for aromatic complexity. Serve immediately.