3 Taverns Sour Recipe

Prepare glass

Chill a coupe or rocks glass by filling it with ice and cold water; set aside while you mix the drink.

Dry shake (if using egg white)

In a cocktail shaker, combine the rye (or bourbon), fresh lemon juice, simple syrup, and egg white. Seal and dry-shake (no ice) vigorously for 15–20 seconds to emulsify and create foam.

Wet shake

Add a generous handful of ice to the shaker. Shake vigorously for another 10–15 seconds until the shaker is very cold to the touch and well-chilled.

Strain and top with beer

Discard ice/water from the chilled glass. Double-strain the shaken mixture (fine mesh plus hawthorne) into the glass. Immediately top with 3 oz (about 90 ml) of chilled Berliner Weisse (or tart wheat beer), pouring gently to preserve foam. Stir once very gently with a bar spoon to integrate beer with the sour base without flattening the head.

Finish with bitters and garnish

Float two dashes of Angostura bitters on the foam (or drop them on top and drag a toothpick through for a design). Garnish with a lemon twist or a thin lemon wheel on the rim. Serve immediately.

Notes (no egg)

If you prefer not to use egg white, skip the dry shake and simply add all liquid ingredients (except the beer) with ice, shake, double-strain into the chilled glass, and top with beer. The texture will be lighter without the foam.