Seattle Summer Sour

by James Stevenson

I’m ready for all the bourbon cocktails and kicking things off with this simple sour cocktail because I had some strawberry syrup and just had to use it. I love minimalist drinks, so a simple 4 ingredients sour is something I love working with, and by simply modifying the base ingredients so everything offers something unique to the concoction, you still have endless options. Last time I was in Seattle, I visited the Heritage Distilling showroom in Capitol Hill and still have some product around, so I opted for their 103 proof Brown Sugar Bourbon, which has an absolutely stunning profile. According to the company, this is their ” bolder, badass version of BSB”, which pretty much sums it up.

The original BSB has a delicious cinnamon backbone which works with the brown sugar base to create a unique bourbon, and by bottling at a higher proof, the BSB 103 brings through more bourbon and less sweetness to give your cocktails a little more kick, with the same delicious base. With my base offering so much, I didn’t even need to mess around with the proportions of the remaining ingredients. The fresh lemon juice cut through the BSB 103 like butter, and the strawberry simple syrup just paired so perfectly, like the proverbial icing on the cake. Just like any cake, I used the egg white to hold it all together and give the entire drink a consistent balance and wonderful viscosity that would have otherwise been lost.

Recipe:

  • 1.5 ounces BSB 103
  • 1 ounce lemon juice
  • 1/2 ounce strawberry syrup (monin)
  • 1 egg white

Method:

  1. Combine all ingredients in a cocktail shaker with ice
  2. Shake to chill and combine ingredients
  3. Strain out ice
  4. Shake again to further emulsify ingredients
  5. Fine strain into a wine glass
  6. Garnish & Enjoy!

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