At the Grey Plume restaurant in Omaha, dry sherry adds a pretty, floral note to this twist on a whiskey sour. This recipe first appeared in the tablet edition of our August/September 2013 Heartland issue with the story Local Boy Makes Good.
At the Grey Plume restaurant in Omaha, dry sherry adds a pretty, floral note to this twist on a whiskey sour.
Yield: makes 1 Cocktail
1 1⁄2 oz. rye
1 oz. fino sherry, preferably Alvear
1 oz. fresh lemon juice
1 oz. simple syrup
1 egg white
Angostura bitters, for garnish
Combine rye, sherry, lemon juice, simple syrup, and egg white in a cocktail shaker; shake vigorously until mixture is foamy. Fill shaker with ice and shake mixture again to chill. Strain over fresh ice into a chilled cocktail glass. Top with 5 drops of Angostura bitters arranged in a circle; drag a toothpick through circle to create a wreath design.