4.5
2 ratings

Los Angeles Sour

A riff on the classic cocktail

Los Angeles Sour

National Bourbon Heritage Month is 100 percent legitimate holiday, and it’s been celebrated every September since 2007 when the U.S. Senate unanimously declared it the law of the land. The bill was sponsored by Sen. Jim Bunning (R-Ky), who certainly had good reason to promote his state’s most popular export. Since then, Americans have drunk more bourbon whisky than ever before. Over the past five years, bourbon’s popularity has grown by nearly 36 percent in case volume and 50 percent in revenue, according to the Distilled Spirits Council of the United States. In 2016, the bourbon industry sold 21,753,000 cases and reaped more than $3.1 billion.

This bourbon cocktail, created by Alex Barbatsis, bar director at Good Housekeeping in Los Angeles, is a frothy delicious variation. A bit sweet, a bit savory and oh-so fragrant. 

Ingredients

Los Angeles Sour

  • 1 egg white
  • 1 1/2 Ounce Bourbon
  • 3/4 Ounces lemon juice
  • 1/2 Ounce simple syrup
  • 1/2 Ounce peach liqueur
  • 2 dashes Hellfire Bitters
  • Blanc Vermouth

Directions

Los Angeles Sour

Add all ingredients to a shaking tin, dry shake without ice, add ice, shake long and hard, strain into old fashioned glass without ice. Add a float of Blanc Vermouth on top for a lovely aroma. Serve.