B.b. Sour Recipe

Prepare and combine

If using egg white, separate the egg and add 0.5 egg white to a cocktail shaker. Add 2 oz bourbon, 0.75 oz fresh lemon juice, 0.75 oz simple syrup, and 2 grinds freshly grated black pepper to the shaker.

Dry shake

Without ice, firmly shake the mixture for 15–20 seconds. This emulsifies the egg white and creates a frothy texture (skip dry shake only if you omitted egg white).

Wet shake

Add 6 ice cubes to the shaker and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain

Double-strain the cocktail into a chilled coupe or rocks glass (use a fine mesh strainer if available) to remove ice shards and any solids from the pepper.

Finish with bitters

Drop 2 dashes of Angostura bitters onto the foam (if egg white used) or into the surface of the drink. Optionally, use a toothpick to create a simple design with the bitters.

Express a lemon twist over the drink to release oils or float a lemon wheel on the surface. Lightly dust a pinch of coarse black pepper over the top to accentuate the peppery note.