Aspen Sour Recipe

Make maple-cinnamon syrup (if not prepared)

Combine 1/2 cup maple syrup and 1/2 cup warm water in a small saucepan. Add 1 cinnamon stick (or 1/2 teaspoon ground cinnamon). Warm gently over low heat, stirring until combined. Let steep off heat for 10 minutes, then strain out the cinnamon stick. Cool before using. (Makes about 1 cup.)

Dry shake

If using egg white: add 2 oz rye whiskey, 3/4 oz fresh lemon juice, 3/4 oz maple-cinnamon syrup, 1/2 egg white (or 1 small egg white) and 2 dashes Angostura bitters to a cocktail shaker. Close and shake vigorously without ice for 10–15 seconds to emulsify and create foam.

Wet shake

Add a generous handful of ice (about 1 cup) to the shaker. Shake again vigorously for 10–15 seconds until the shaker is cold to the touch and well-chilled.

Strain

Double-strain the cocktail into a chilled coupe or rocks glass (over fresh ice if preferred) using a Hawthorne and fine mesh strainer to remove ice shards and any coagulated egg bits.

Add bitters

Finish by adding 2 dashes of Angostura bitters on the foam or surface. Optionally, use a toothpick to gently swirl the bitters into a simple pattern on the foam.

Express a lemon twist over the drink to release oils, then drop it into the glass. Lightly dust a pinch of ground cinnamon over the foam or rest a cinnamon stick on the rim for aroma.

Serve immediately. Estimated serving: 1 cocktail.