About
The Dizzy Sour dates back to at least 1913, when a version appeared with rye, Bénédictine, lemon, sugar, and a Jamaican rum float. This version shakes the rum into the drink and adds egg white, giving the old recipe a softer texture. The rye still leads, with herbal sweetness and a little rum funk underneath.Cheers y’all!
Ingredients
- 1½ oz · 45 mlrye whiskey
- ½ oz · 15 mlJamaican rum
- ½ oz · 15 mlBénédictine
- ¾ oz · 22.5 mlfresh lemon juice
- ½ oz · 15 mlsimple syrup
- 1fresh egg white
- Angostura bitters, to garnish
Method
- 1
Add all ingredients to a shaker tin.
- 2
"Dry shake” without ice.
- 3
Add ice and shake until chilled.
- 4
Strain into a chilled coupe.
- 5
Garnish with Angostura bitters.
anatomyofadrink.com/cocktails/dizzy-sour