“Despite what you may have experienced at your local supper club, the classic whiskey sour (as with all ‘sour’ drinks) includes the white of a a small-to-medium egg to give it a rich, creamy texture along with a smooth head of foam. Our version also includes simple syrup made from beet juice, instead of water, that lends an eye-catching red-velvet color without much changing the drink’s taste.”

— Mike Augustyniak & Robb Jones, Meteor Bar

DIFFICULTY: ADVANCED
TIME: 5 MIN + 15 MIN FOR PREP
GLASSWARE: Coupe

Recipe:

• 2 oz Far North Spirits Bødalen Bourbon

• ¾ oz Beet Syrup

• ¾ oz Fresh Lemon Juice

• 1 Fresh Egg White

• 1 Dash Aromatic Bitters (such as Angostura)

INSTRUCTIONS:

Combine all ingredients and shake briefly without ice to combine (Called a ‘dry shake’). Add ice, then shake hard. Strain into a chilled cocktail glass. Garnish with drops of Peychaud’s bitters.

Beet Honey Syrup:

• Juice of 1 to 2 Beets

  • The juice from a can of (unsalted) beets can be used if you don’t have a juicer

• Granulated White Sugar

Use a juicer to extract the juice from 1 to 2 beets; alternately, you can use bottled beet juice. Combine beet juice with an equal part of white sugar together in a small saucepan. Stir over medium-high heat until sugar is dissolved.

Weekly Good Acre CSA cocktail recipes brought to you by Far North Spirits and the bartenders of Meteor: “Old Ass Bar, Good Ass Hot Dogs and Stuff.”