1948 Sour (up) Recipe
Make 1948 Sour (up) Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Dry shake
Add bourbon, fresh lemon juice, simple syrup, maraschino liqueur, egg white, and Angostura bitters to a cocktail shaker (without ice). Seal and shake vigorously for 10–15 seconds to emulsify the egg white and produce foam.
Wet shake
Open the shaker, add the ice, reseal and shake hard for 12–15 seconds until the shaker is well-chilled (exterior will become cold and slightly frosty).
Double strain
Double-strain the cocktail into a chilled coupe or martini (up) glass using a Hawthorne strainer and a fine mesh sieve to remove small ice chips and ensure a silky texture.
Finish
Express a lemon twist over the drink to release oils, run it around the rim and drop it in as a garnish. If desired, add a light dash of an additional aromatic bitters to the foam for aroma and pattern.
Serve
Serve immediately while foam is still fresh. Provide a small spoon or straw if the guest prefers to break the foam.
