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Junior Ryan's Strega Sour

Posted by WalterPlatta. Created by Junior Ryan - Clyde Common - Portland - OR.
1 1⁄2 oz Gin, Martin Miller's
3⁄4 oz Strega
3⁄4 oz Lemon juice
1⁄2 ? Egg white
1 t Honey syrup (Earl Grey tea infused - see note)
4 dr Bitters, Angostura
Instructions

Put first 1/2 egg white in the shaker. Next , put the Gin , strega , fresh lemon juice and the homemade syrup. Mix the egg with the other ingredients with a mixer , add ice and shake. Strain into a chilled cocktail glass. Add 4 drops of aromatic bitters and serve

Notes

The original Strega Sour have gin , Strega and lemon juice. This addition of egg white and the tea syrup makes this cocktail more creamy and tasty.

To make the honey syrup, take 2 parts of honey and one part hot earl grey tea and stir to combine.

History

Junior Ryan found this cocktail in the Playboy Host and Bar Book and did this variation. Result , he won the "Martin Miller's Gin Trade Up Competition".

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(2 ratings)

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Recent Discussion

  • Re The Holy Grail, 3 days ago danoman89 commented:

    The montenegro absolutely disappears into this drink. Quite tasty, but a little too easy drinking

  • Re Smoke on the Beach (Jim Kearns), 3 days ago danoman89 commented:

    Really quite good

  • Re Industry Flip (Fred Yarm), 4 days ago danoman89 commented:

    Creamy, bitter, and funky. Absolutely lovely

  • Re The Bellman, 5 days ago Mixin In Ansley commented:

    Perfectly balances the sweet, the bitter and the spirit. Elevated.

  • Re Vancouver, 5 days ago Shawn C commented:

    This one changed over time. Difford's Guide points to a "Vancouver" recipe in "About Town Cocktail Book" published in 1925 by Mitchell Printing & Publishing of Vancouver, B.C. Same ingredients except using French vermouth rather than sweet vermouth; proportions differ with more Benedictine, probably for balance (50 gin/30 dry vermouth/20 benedictine/dash of orange bitters/ olive. The book was reviewed and apparently edited by Joe Fitchett, who contributed the "Fitchett" recipe using Italian vermouth in 50/30/20/dash proportions. So the 1934 Boothby recipe that has become the modern norm is likely an evolution of the Vancouver/Fitchett. Boothby's listing is 1/2 jigger: 1/4 jigger: spoonful: 2 dashes : pimento stuffed olive. I will probably curate to list as "altered" and to the Boothby pattern...might need to add a third dash of bitters to get the ratios equivalent.