This year I've decided to do things a little differently. Starting New Years Resolutions on January 1st is a thing of the past. I've decided to start today, January 5th. Partially because I was lazy and completely forgot to think about resolutions before New Years and partially because I really just wanted to make this Bourbon Ginger Sour.
Sam Talbot is a chef based out of New York City who has been seen on Top Chef and is the former founding executive chef of the Surf Lodge in Montauk, NY and is currently the executive chef at Imperial No. Nine in NYC. Recipes from his cookbook, The Sweet Life, are an instant go-to. With health and sustainable living in mind, Sam's recipes are perfect options for anyone and everyone.
I recently fell across a collaboration Sam did with AOL in which he made a winter squash hash and bourbon ginger sour in preparation for the holidays. Cue Christmas Present #1:
Boston Shaker I have been wanting this cocktail shaker since I worked at Shakou, a modern Japanese restaurant in my hometown. While bartending, we only ever used this shaker and I fell in love with it. I huge thank you to my sister and her family for giving it to me for Christmas. Head on over to Crate & Barrel to purchase one for yourself.
Originally the idea of putting egg whites into a cocktail seems rather strange to me, but I have seen many restaurants that do it regularly, so I figured it couldn't be that bad. After the fact, I am glad that I gave it a chance - it adds a rich, creamy texture and a beautifully foamy cap to the cocktail.
Feel free to use any bourbon, but I pulled out one of my favorites - Bulleit Bourbon, from Kentucky. If you have not tried it before, rush to the closest liquor store and buy one for your home bar.
Cheers to a happy and healthy 2015!
Bourbon Ginger Sour
2 ounces bourbon 1 ounce ginger infused coconut simple syrup 1 ounce fresh lemon juice 1 egg white
- Place ice in a cocktail shaker.
- Add the bourbon, simple syrup, lemon juice and egg white. Shake.
- Strain the drink into the glass and enjoy!