This Big Bear Sour is bigly delicious (yes we said bigly). This unique take on the New York Sour made by a master mixologist contains bourbon, lemon juice, maple cinnamon orgeat syrup, an egg white, and red wine. Make things extra zesty with an expressed lemon peel garnish.
BIG BEAR SOUR
1 ½ oz. (45ml) Bourbon
1 oz. (30ml) Lemon Juice
¾ oz. (22ml) Maple Cinnamon Orgeat Syrup
1 egg white
Red Wine Float
Garnish: Lemon Zest
1. Combine bourbon, lemon juice, maple cinnamon orgeat syrup, and egg white in a shaker with ice and shake vigorously.
2. Remove ice and shake again.
3. Strain mix into a rocks glass over ice and float on red wine.
4. Zest and place a lemon peel for garnish.