Most sours are heavy hitters. This version is different. By bringing Myrlèmon into the mix, we’ve kept the soul of the whisky but added an aromatic layer that lightens the whole experience. The sugarcane base of the spirit acts as a bridge, smoothing out the bourbon’s heat without losing its character. It’s still got the punch, just with a much softer landing.
Ingredients
| 30ml | Bourbon or Whisky |
| 30ml | Myrlèmon |
| 20ml. | Fresh Lemon Juice |
| 1 | Egg White (or Aquafaba for a vegan option) |
Garnish
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Three drops of aromatic bitters and a dried lemon myrtle leaf.
The Serve
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The Glass: Chill a rocks glass or a coupe.
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The Dry Shake: Add all your ingredients to a shaker without ice first. Shake it hard, this is the secret to getting that thick, cloud-like foam.
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The Cold Shake: Open it up, fill it with ice, and shake again for about 15 seconds until the outside of the shaker is frosty.
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The Pour: Strain the mix into your glass. You should see a clean separation between the liquid and the foam.
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The Detail: Place three drops of bitters on the foam and use a toothpick (or the stem of your leaf) to swirl them into a pattern.
The Experience
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The Visual: The drink should look like a storm cloud, dark and moody at the bottom with a thick, velvety white head on top.
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The Scent: The bitters and the lemon myrtle leaf hit you first, giving you a spicy, botanical nose before you even take a sip.
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The Texture: It’s all about the foam. It’s incredibly silken on the lips, followed by the warmth of the whisky and the bright, sherbet finish of the Myrlèmon.
Complex, textured, and surprisingly light on its feet.
