Prairie Berry Sour Recipe

Cocktail

1. 1

   Dry shake

   Combine rye whiskey, fresh lemon juice, simple syrup, prairie berry liqueur and the egg white in a cocktail shaker (no ice). Secure the lid and dry-shake vigorously for 15–20 seconds. This emulsifies the egg white and creates a frothy texture.

2. 2

   Wet shake

   Add 4–6 ice cubes to the shaker. Shake hard for another 12–15 seconds until the outside of the shaker is very cold (this chills and dilutes the drink).

3. 3

   Double strain and serve

   Double-strain the cocktail through a fine-mesh strainer into a chilled coupe or rocks glass (if serving on the rocks, strain over fresh ice). This removes ice shards and any large foam bubbles for a smooth texture.

4. 4

   Garnish and finish

   Add 2 dashes of Angostura bitters on top of the foam. Using a toothpick or small skewer, gently drag the bitters to create a simple pattern if desired. Garnish with one or two fresh berries or a lemon twist on the rim.

5. 5

   Notes (safety and substitutions)

   If you prefer not to use raw egg white, substitute 0.5 oz aquafaba (chickpea brine) for a vegan alternative and dry-shake the same way. Adjust simple syrup to taste if you prefer sweeter or tarter cocktails. Use bourbon instead of rye for a slightly sweeter, rounder profile.