1948 Sour Recipe

Cocktail

1. 1

   Prepare glass (optional)

   If you like a sugared rim, rub a lemon wedge around the rim of a chilled coupe or Nick & Nora glass and dip the rim into the coarse sugar. Set the glass in the freezer or aside while you build the cocktail.

2. 2

   Dry shake

   Add rye whiskey, fresh lemon juice, fresh lime juice, simple syrup, maraschino liqueur, egg white (about half an egg white, ~0.5 oz), and 2 dashes Angostura bitters to a cocktail shaker with no ice. Seal and shake vigorously for 15–20 seconds to emulsify and build a creamy foam.

3. 3

   Wet shake

   Add a large handful of ice (or ~4-6 ice cubes) to the shaker. Shake hard for 12–15 seconds until the shaker feels very cold and the exterior frosts — this chills and dilutes the cocktail and creates a stable foam.

4. 4

   Fine strain and serve

   Double-strain the cocktail into the prepared chilled coupe or chilled rocks glass (if you prefer on the rocks) using a Hawthorne and fine mesh strainer to remove ice shards and any coagulated bits of egg white.

5. 5

   Garnish

   Carefully drop a Luxardo (or other) maraschino cherry into the center of the foam and express a lemon twist over the top to release the oils, then rest the twist on the foam. Optionally add a couple more tiny dashes of Angostura bitters on the foam and use a toothpick to create a small pattern.

6. 6

   Serve immediately. The drink should present with a silky, frothy white foam, bright citrus notes, slight cherry/almond from the maraschino, and the spicy backbone of rye.