Yuzu Bufalo Trace Bourbon
Orange Oil Egg white
This drink was quite simple in concept/thought process behind it, it was made purely to celebrate the bartenders most commonly used citrus fruit. Slightly misleading name as it is a perfectly balanced cocktail in regards to sweet Vs sour….however relational Simpsons reference pun was to hard not to use. We wanted to run with this theme but introduce a new angle to looking at the commonly used fruits that are so often overlooked. It was only natural to express this in the format of a Whiskey Sour (probably our favourite and best made cocktail at Last Chance). Egg white is often a feared ingredient from the public’s perception, with having an element of an eggy taste in the drink, this is not the case – however we have gone to further lengths to help allay these fears by adding Venetian Orange Oil aroma to the egg white – this will hopefully make the bridge to not being scared of plonking egg white in your drinks a regular occurrence and not a daring escape from the norm….failing that just have a nosh on the lime jelly segment.
As fore-mentioned above this is a celebration of all things citrus – with that in mind we will be starting out with one of the more unusual citrus ingredients being Yuzu (think somewhere between a Lemon and Grapefruit). We essentially mix a little Yuzu shrub (yes, more acidity), made with a base of rice wine vinegar in with Buffalo Trace bourbon. We follow this up wit ha Grapefruit Sacrum, this adds the necessary bitter notes required to help bind the ingredients and not make it such a one dimensional sweet -sour drink. Methods vary for this but our method is NOW stick Grapefruit peel into a vac pac bag with equal quantities of white sugar (leave a bit of the pith still intact) and vaccuum seal it for a couple of hours until all oils are drawns out of the peels, add half of weight in water and Voila grapefruit Sacrum. Our souring agent is simply Lemon juice, when making a sour this is the core foundation to them all! Never be afraid to point out in a bar if the Sour tastes overly ‘soapy’ or god forbid fizzy as this means the Lemon juice is probably on the turn/off. We finally bind all of these ingredients with one of our faves….Venetian Orange Oil Egg White. This is such an important ingredient on so many levels, as it textually makes the drink what it is and delivers a silky frothy mouth feel. The importance of infusing the Orange essence into the egg white is that sometimes the egg whit eonce settled can act as a bit of an aromatic barrier and in some case give off the aroma of Eau De Wet Chien (Wet Dog!). We figure zesty orange is a little more pleasant. The crown on this King of sours is a lime jelly wedge….quite simply add lime husks to a setting jelly and then carve them out into naughty little lime jelly wedges. It really isn’t a pain doing this for every Max Sour at all (Cue single tear out corner of eye). All in all, the family of such well known citrus fruits are delivered in quite a unique but familiar fashion.