One of our new favorites! This twist on the classic Whiskey Sour, adds a little kick of excitement with a few extras. We originally experimented with using rye whiskey, but felt that Maker’s Mark Bourbon Whisky fit better and helped show off the not-so-secret ingredients. For this sour, we make a traditional egg white Whiskey Sour, but instead of regular Angostura Bitters, we used Bittermen’s Xocolatl Mole Bitters. We also use Agave Nectar in place of simple syrup, Luxardo Maraschino Liqueur to give a hint of almond and mild sweetness, fresh-squeezed lemon and lime juice, and of course, dark chocolate shavings to garnish and pull out that mole chocolate flavor. This is a great cocktail for any whiskey lover.
2 oz. Maker’s Mark Bourbon Whisky
1/4 oz. Luxardo Maraschino Liqueur
3 dashes of Bittermen’s Xocolatl Mole Bitters
1/2 oz. Fresh Lemon Juice
1/2 oz. Fresh Lime Juice
3/4 oz. Agave Nectar
1 Raw Egg White
72% Cocoa Chocolate (garnish)
In a mixing glass, add all of the cocktail ingredients (add the egg white last). Once you add the ingredients use a metal mixing tin to dry shake ingredients (without ice) vigorously for 30 seconds, then open the tin to add ice. Shake again for about 30 seconds to continue to build a nice froth from the juice and egg white. After you shake long enough where the tin gets very cold, it should be ready. Strain over fresh ice or serve it up in a coupe glass. Take a lemon twist and express the oils (squeeze the oils from the lemon zest) over the cocktail and shave the chocolate with a fine Microplane grater.
*For more delicious cocktail recipes, visit our Featured Cocktails Page
Cocktail & Photo by: Bryan Whitaker