Tex Mex Whiskey Sour
Howdy y’all! I am pleased to share with you the first of two cocktails featuring Penelope Bourbon. They are based out of New Jersey but recently entered the Texas market. In addition to the requisite corn, their flagship bourbon is made with rye, wheat, and malted barley. The result is an incredibly balanced, well-rounded whiskey that is lovely neat and incredibly versatile in cocktails.
To celebrate Penelope’s arrival, I have created some Texas-themed cocktails. Here, we have a whiskey sour that brings in some wonderful flavors often present in Tex Mex food— chili spice (Ancho), cumin/coriander (ticture), and plenty of smoke/earthy flavors from the sotol and mole bitters. It leans slightly savory, but overall is a recognizable whiskey sour with some really cool Texas flavors.
Recipe
1.5oz Penelope Bourbon (@penelopebourbon, gifted)
0.75oz Ancho Reyes (@anchoreyes)
0.5oz Sotol (@desertdoor)
0.25oz simple syrup
0.75oz fresh lemon juice
1/4 tsp cumin/coriander tincture*
1 large egg white
Combine all ingredients and shake for 10-15 seconds. Add ice and shake again until chilled. Fine strain into double old fashioned glass with large ice cube. Garnish with several drops of mole bitters and cowhorn peppers. Cheers!!
*Toast 8g cumin + 4g coriander, coarsely crush, sous vide with 30ml 190 proof neutral grain spirit at 165F for 1hr. Cool to room temp in ice bath, strain with coffee filter, bottle.