Potrero Progressives: Our Finest Sour

Rickhouse makes great mixed drinks, and none better than Our Finest Sour. The cinnamon that tops off the drink also gives it a nice aroma. So, what better drink to start off the Potrero Progressive Dinner than Our Finest Sour?

Ingredients:
Bourbon (we used Maker’s Mark)
Apple brandy (we used applejack instead, because that’s what we had)
Maple syrup (Grade B. Why? Who knows.)
Fresh lemon juice

Egg whites (to make the foam top; instructions in the Notes below)
Cinnamon (to top off the drink)
Bitters (optional, also to top off the drink; we didn’t use it)

Preparation:
[TBD: Will have to rely on SOC for the proportions and directions.]

[Update: SOC says:]
1.5 oz bourbon
.5  oz apple brandy or applejack (dirtier cousin)
2 tbsp maple syrup
Juice of 1/2 lemon, at least
Sprinkle of cinnamon

[Update on the update: After some reconnaissance, SH notes that one bartender at Rickhouse made this drink as follows:]
2 shots of Laird’s apple brandy
1 shot each of bourbon (Four Roses brand), maple syrup and lemon juice
Dash of (Angostura) bitters
Egg white foam on top, with freshly-grated cinnamon on top

Shake it all around.  Add an ice cube, then top with egg white and another dusting of cinnamon for aromatic/visual flair.

(Note on bitters:  while bitters probably would have provided a deeper complexity of flavor, it is usually the ingredient that makes me not want to finish my drink)

Notes:
The description for Our Finest Sour on the Rickhouse menu, is as follows: “You ask, What is our policy? I will say; ‘It is to create cocktails, by booze, citrus and egg white, with all our might and strength.’ Let us therefore brace ourselves to our duties, and so bear ourselves that, if Rickhouse lasts for a thousand years, men will still say, ‘This was their finest sour!’

On making the egg white foam: It’s easiest to get a container of egg whites, instead of separating it from the yolk yourself. Generally, three tablespoons equals one egg. Pour the egg whites into a non-reactive bowl (e.g., Pyrex), and then use a whisk to beat it. Some people add a very tiny bit of salt at the beginning, which helps to firm up the proteins. After beating the egg whites for a bit, add a few drops of lemon juice (or cream of tartar) to stabilize the foam. When the foam reaches the desired firmness, use a spoon to scoop out some foam to top off your drink.

Previously Made:
-Saturday, November 5, 2011: Took a few tries to fine-tune
-Sunday, November 6, 2011: Potrero Progressive Dinner
-Friday, December 2, 2011: Skinny Minnies’ Fatty Feast (goofed on measurements; guests v. drunk)

Referenced Sources:
http://www.alcademics.com/2010/12/winter-cocktail-menus-in-san-francisco.html

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