Rich & Bright

Chris’ Clarified Sour

Bourbon Sours remain a crowd favorite, but we don’t have to make them ordinary — trust us, you’re going to want to go the extra mile on this one. To celebrate being perfectly unreasonable in all aspects of our life, we’re mixing up a Swiss meringue twist to the go-to sour alongside our partner (and mixology expert) Chris Leavitt. If only all whisky cocktails could be topped off so delightfully.

Advanced
5-7 min
Citrus

ingredients and how to craft

6 Maker's Mark® Kentucky Straight Bourbon
4 Lemon Juice
3 Hojicha Honey Syrup
2 Amontillado Sherry
10 dashes of Aromatic Bitters
Large pinch of salt
6 oz. Whole Milk

How to craft

Combine whisky, lemon juice, syrup, sherry, bitters, and salt into a large vessel. Stir to combine. Slowly add milk in, allowing curds to form. Let the mixture rest for at least 4 hours, preferably overnight. Strain through a cheesecloth, then reserve in the fridge.

Swiss Meringue

Combine sugar and egg whites in a bowl, using a hand mixer to beat mixture into soft peaks. Pour into a sous vide bag and cook in an immersion circulating bath set at 120°F for one hour. Pour cooked meringue into a whip cream canister, charge and shake until you feel the foam has been completely emulsified. For extra style points, carefully toast the top with a kitchen blow torch.