Midsummer Sour

Midsummer Sour

Carl Amoth's Bar

Makes 2 cocktails

A walnut whiskey sour: nocino brings clove, vanilla, and a tannic edge to the bourbon-and-lemon frame.

Ingredients

• 4 oz bourbon (Four Roses) or rye whiskey (Bulleit 95)
• 1 ½ oz nocino (Nux Alpina)
• 1 ½ oz fresh lemon juice
• ½ oz honey syrup
• 2 large egg whites
• 4 dashes Angostura bitters

Method

1. Dry shake everything without ice about 15 seconds to emulsify the egg whites.
2. Add ice, shake hard about 20 seconds, and double strain into chilled coupes.
3. Garnish with grated nutmeg or shaved walnut and an expressed lemon twist.

Note. Nux Alpina is sweet and lightly tannic, so the honey is deliberately light—drop it entirely for a drier pour.