Stone Fruit Sour (Jeffrey Morgenthaler)
1 1⁄2 oz Bourbon (Evan Williams Bottled-in-Bond)
1 bsp Apricot liqueur
3⁄4 oz Lemon juice
3⁄4 oz Rich simple syrup 2:1
1⁄2 oz Egg white
Instructions
1. In a cocktail shaker, add all ingredients
2. Dry shake (without ice)
3. Wet shake (with ice) for 10-12 seconds
4. Double strain into an Irish coffee glass
History
From Pacific Standard, Portland Oregon
Authenticity
Authentic recipe
Creator
Jeffrey Morgenthaler, Pacific Standard, Portland, Oregon
Source reference
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Sweet and potent, about 88 proof before ice dilution if Laird's Bottled-in-bond is used, pretty hot! Perhaps something like an 80 proof Calvados or 86 proof St. George apple brandy would work better to mellow the heat? Pleasant flavors with root beer/anise from the Ramazzotti and the orange components of the Bigallet.