Szechuan Sour
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A bourbon sour with a silky egg white foam, warmed by Chinese five-spice and finished with the tingling, citrusy bite of Szechuan peppercorns. Tart lemon and a little sweetness keep the spice in balance.
Method
Shaken
Glass
rocks
Difficulty
Hard
Ingredients
Servings:
1
Your bar: 0/7
15 ml
2 dash
0.5 tsp
0.25 tsp
60 ml
30 ml
🌾 Contains gluten🥚 Contains egg
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AdInstructions
- Crush the Szechuan peppercorns in the bottom of a shaker.
- Add the bourbon, lemon juice, simple syrup, Chinese five-spice and egg white.
- Shake hard without ice for about 10 seconds to whip the egg white into a foam.
- Fill the shaker with ice and shake again for 15 to 20 seconds.
- Pour through a fine strainer into a rocks glass filled with ice.
- Dot the foam with Angostura bitters.