The Old Northside Sour is a cocktail made by Rachel Kim, the cocktail curator at the Open Society Public House. The inspiration for the cocktail comes from the classic whiskey sour variation, the New York Sour. A traditional New York Sour is a bourbon sour with a claret float. Rachel, a New Yorker inhabiting Indiana, thought it would be perfect to make her Indiana version of this classic. The main ingredient, the Angel’s Envy Finished Rye, is distilled in Lawrenceburg. The port represents the strong presence of Eng-lish settlers in Indiana in the 1800s, and honey was used as the sweetener, as it was widely prevalent and made locally. And the St. Elizabeth Allspice Dram was used to tie in the flavors of the rye and port and earthy spices used in the 1800s.
Ingredients
- ¼ ounce St. Elizabeth Allspice Dram
- 1 egg white
- ½ ounce honey syrup (combine equal parts honey and hot water; stir until honey is fully dissolved and incorporated)
- ½ ounce tawny port
- ¾ ounce freshly squeezed lemon juice
- 2 ounces Angel’s Envy Finished Rye
Instructions
Put cocktail glass in the freezer to chill. Once chilled, pour Dram into it. Swirl it around the glass. This will give you the aroma of the spices. Then let the liquid settle in the bottom. Set aside.
Separate an egg, keeping the white and discarding the yolk.
In shaker, add honey syrup, tawny port, fresh lemon juice and Angel’s Envy Finished Rye. At the last second, add your egg white to your shaker. Shake hard for 10–15 seconds, without ice. (This technique is called a “dry shake” and it helps to emulsify the egg, making sure it doesn’t break in the presence of citrus.) After dry shaking, fill the shaker with ice and shake for an additional 10 seconds.
Strain into your allspice-rinsed cocktail glass. Serve.
About this recipe
To learn more about Open Society Public House, visit OpenSocietyIndy.com.
