Holiday Cocktails: The Crosby Sour

The Holiday Season is a time for reunion and celebration. What better way to relive old memories and create new ones than with some holiday cheer served in a glass? Over the next 3 weeks Ugly Magazine will sit down with three of SLCs finest bar tenders from three of the top cocktail bars in the city who will give you their best recipes for the season. 

This week we've invited Amy Eldredge of Bar X (155 E. 200 S.) to share her favorite cocktail, The Crosby Sour:

THE CROSBY SOUR
Written by Amy Eldredge 
Photos by Joey Jonaitis with Studio Elevn

The cocktail varietal of “Sours” dates back to the mid­-eighteen hundreds, the most well known to this day being the Whiskey Sour. Sour’s are any cocktail containing fresh citrus, sugar, spirit, and egg white, shaken and served up. The egg white in the cocktail acts as a meringue ­like texture, balancing the drink with a frothy viscosity and mouth ­feel.

Egg whites were first made popular in the cocktail by the Fizz, a cocktail made with fresh lemon, sugar, spirit, egg white, and club soda, poured long and classically intended to cure the common hangover (which, by the way, completely works. I’m not sure how the Bloody Mary and Mimosa trend became so widely popular, but the last thing I’m looking for when I’m wrecked from indulgence, is salty, garlicky, tomato juice and the iconically worse hangover spirit: champagne. I need protein, fresh lemon, and sugar stat!). 

This holiday season I’ve put a spin on the classic Sour with the Crosby Sour, named after the late, great Bing Crosby. This cocktail embodies what I believe tastes like “White Christmas”, whether it be the song, the movie, or the actual thing were we ever to get any snow this year...The cocktail is a blend of rich dark rum, chocolate ­mole bitters, and Genepy des Alpes, a spirit that I feel is best described as tasting like Alpine air. So cuddle up by the fire on your bearskin rug (should you be privileged enough to have such things), or grab your nearest and dearest for a night of holiday imbibing and enjoy. (insert ridiculous dancing santa gif)

 

The Crosby Sour:

  • 3⁄4 oz. fresh lemon juice
  • 3⁄4 oz. simple syrup
  • 1⁄2 oz. Genepy des Alpes
  • 1 1⁄2 oz. Gosling’s Black Seal Rum (the higher proof, the better. duh)
  • 1 egg white
  • 2 dash Chocolate­Mole Bitters

Tools Needed:

  • A large and a small Shaker Tin set.
  • A Hawthorne Strainer (i.e. that thing with the metal curly bit)
  • A Jigger for measuring
  • A chilled coupe glass

Preparation:

  1. Crack and separate egg white into the large shaking tin, and add remaining ingredients EXCEPT the bitters, into the small tin.
  2. Shake the ingredients vigorously WITHOUT ANY ICE to emulsify and create the cocktails texture.
  3. Next shake the cocktail WITH ice and strain into a chilled coupe glass. Top with the bitters and end enjoy!