Los Angeles Sour

• 2 ozwhiskey blend
• 3/4 ozpiloncillo syrup
• 3/4 ozfresh lemon juice
• 3/4 ozvermouth reduction
• 1egg white (pasteurized, if you like)

Preparation

1. 1.

   Add the vermouth and a large ice cube to the glass, then set aside. In a shaker, combine the whiskey, syrup, lemon, and egg white and shake without ice. Add ice and shake hard again. Double strain into the prepared glass.

2. 2.

   Whiskey Blend: For every drink, combine 1 oz. of single-malt whisky with 1/2 oz. bottled-in-bond rye whiskey and 1/2 oz. of single-grain whiskey. Choose whichever brands you like. (Alternatively, Fournier says a quality high-rye straight bourbon or a blended malt whisky will do the trick if you don’t want to create a blend).

3. 3.

   Piloncillo Syrup: Combine equal parts of piloncillo sugar (found in most Mexican markets or online) and filtered hot water. Allow to steep for 10-15 minutes to soften the sugar. Add to a blender and blend on high for 1 minute or until the sugar is fully dissolved. Transfer into a clean bottle or jar and store in the refrigerator for up to 3 weeks.

4. 4.

   Vermouth Reduction: In a medium-sized pot, combine one 750-ml. bottle of sweet vermouth with 250 grams of sugar. Bring to a gentle rolling boil. Reduce the heat to a simmer until the total volume is reduced by 25%, approximately 15-20 minutes.