Camelback Sour Recipe

Prepare honey syrup

If you don't have honey syrup ready: combine equal parts honey and warm water (by volume), stir until homogenous and let cool. Measure 0.75 oz for the recipe.

Dry shake

In a cocktail shaker, combine Buffalo Trace Bourbon (2 oz), Zucca Amaro (0.5 oz), honey syrup (0.75 oz), fresh lemon juice (0.75 oz), and the large egg white (1). Dry shake (no ice) vigorously for 15–20 seconds to emulsify and build a froth.

Wet shake

Add a large handful of ice to the shaker and shake very hard for 12–15 seconds until the shaker is well chilled and the exterior is frosty.

Double-strain and serve

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove small ice shards and ensure a silky texture.

Make the foam

In a separate small mixing glass or Boston shaker, combine champagne (1.5 oz) with aquafaba (0.5 oz) and optional simple syrup (0.25 oz) if you want slightly sweeter foam. Gently stir once or two times to combine; do not over-agitate the sparkling wine to avoid losing effervescence.

Create stable foam (alternate)

If you prefer a more stable, whipped foam: briefly whisk the aquafaba and simple syrup to a light froth, then gently fold in the champagne just enough to incorporate and retain some bubbles.

Top the cocktail

Carefully spoon or gently pour the champagne foam over the shaken, strained cocktail until you have a 1/4–1/2 inch foamy crown. The foam should sit on top of the sour's egg-white layer.

Add 2 dashes of Angostura bitters on the foam (optional). Using a toothpick, drag through the bitters to create a simple design if desired.

Express a lemon twist over the drink to release oils, wipe the rim with the peel, and drop the twist onto the foam as a garnish.

Serve immediately while the foam is still fresh.