Hayseed Manhattan Sour Recipe

Cocktail

1. 1

   Prepare glass

   Chill a coupe or Nick & Nora glass in the freezer or fill it with ice water while you mix the cocktail.

2. 2

   Optional charred hay/smoke

   If using charred hay for a faint smoky element: take a small pinch (about 1/4 teaspoon) of dried, clean hay or a pinch of smoked sugar. Light carefully with a torch or over a gas flame until it smolders and produces smoke, then immediately cover the smoke with a glass or a metal container inverted over it to capture smoke. Alternatively, hold the chilled serving glass over the smoke for a few seconds to infuse. Set aside. If you prefer not to smoke, skip this step and use the garnish only.

3. 3

   Dry shake

   In a cocktail shaker, combine 2 oz rye whiskey, 1/2 oz bourbon, 1 oz sweet vermouth, 3/4 oz freshly squeezed lemon juice, 1/2 oz maple syrup, 1 large egg white, and 2 dashes Angostura bitters. Add no ice. Secure the lid and dry shake vigorously for 20–30 seconds. This emulsifies the egg white and creates a rich foam.

4. 4

   Wet shake

   Open the shaker, add a generous scoop of ice, then re-seal and shake hard for another 15–20 seconds until the shaker is very cold to the touch (this chills and dilutes the drink).

5. 5

   Double strain and serve

   Dump the ice (if any) from the chilled serving glass. Double-strain the cocktail into the chilled glass using both the shaker’s strainer and a fine mesh strainer to remove ice shards and any coagulated egg bits, producing a silky texture and smooth foam.

6. 6

   Finish & garnish

   Carefully drop an orange twist or a Luxardo cherry into the drink. If you prepared smoke, lift the glass or container capturing the smoke to release a small puff over the cocktail for an aromatic finish. Lightly sprinkle the optional charred hay/smoked sugar over the foam (a faint dusting) to provide an earthy, hay-like aroma and a touch of texture. Serve immediately.

7. 7

   Safety note

   If concerned about using raw egg white, use pasteurized egg white or 1/2 oz aquafaba as a substitute. Always use fresh eggs and store properly.