Ginger Sour Recipe

Time8m

Serves1

Knob Creek Rye, Domain de Canton Ginger Liqueur, sour mix, lemon, Filthy Black Cherry

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Ingredients

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1
Prepare
Chill a coupe or rocks glass in the freezer or fill it with ice water while you prepare the cocktail. If using an egg white, separate the egg now and reserve the white.
2
Dry shake (if using egg white)
In a cocktail shaker (no ice), combine 2 oz rye, 0.75 oz Domain de Canton ginger liqueur, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, 0.5 oz Filthy Black Cherry syrup, and 1 egg white. Dry-shake vigorously for 15–20 seconds to build a smooth froth and fully incorporate the egg white.
3
Wet shake
Add a generous scoop of ice to the shaker and shake hard for 10–15 seconds more until the shaker is very cold to the touch (this chills, dilutes, and textures the drink).
4
Strain and serve
Discard the ice or water from your chilled glass. Double-strain the cocktail into the chilled coupe or over fresh large ice in a rocks glass, using both a standard strainer and a fine mesh strainer to catch small ice shards and any egg white solids.
5
Garnish
Float 0.5 oz of Filthy Black Cherry syrup gently on top (or drop the cherry in), then garnish with a Filthy Black Cherry and a lemon wheel or a lemon twist expressed over the surface. If you added the syrup first, it will sink slightly and create a pretty dark cherry bloom under the foam.
6
Serve
Serve immediately. Advise guests to stir slightly if they want the cherry syrup fully integrated, or sip to enjoy the layered presentation.