Like with music, part of the fun of cocktails is riffing on the classics. After experimenting with the items in our gift guide, and with a boost of inspiration from the inventions in Paddy Drinks, I came up with this play on the classic sour, which nods toward a Mule’s gingery goodness while letting Irish whiskey’s retriever-like friendliness and transparency shine. The drink, while boozy, isn’t too booze-forward, so it’s suitable for the cocktail-shy and aficionados alike. If you don’t have both lemons and limes on hand, I won’t tattle, but the mix contributes mightily to this concoction’s lifted profile and festive vibe.
Ingredients
- 2 parts Irish whiskey (I used Tullamore D.E.W., which I always keep on hand, but something a bit heftier, like D.E.W. 12, Redbreast 12, or even Redbreast Lustau Edition, would work nicely)
- ½ part lemon juice
- ½ part lime juice (preferably Key lime)
- ¼ to ½ part Liber & Co. Fiery Ginger Syrup
- One full dropper Jack Rudy orange bitters
- Hefty dash egg white, if desired
- A drop or three Jack Rudy aromatic bitters, for garnish
Preparation
Add the whiskey, citrus juice, ginger syrup, orange bitters and egg white (the syrup, which contains gum arabic, will lend a slight froth, so the egg’s an optional luxury) to your shaker with plenty of ice. Shake with gusto. Dedicated mixologists may wish to perform a preparatory dry shake if opting for egg white, but the drink, and you, will be just fine without one. Strain into a chilled coupe or rocks glass. Garnish with one or three drops aromatic bitters—two at your own risk—and float a citrus twist if desired.
