Pandemic Dram: Reverse Dry Shake Eddy Sour

2 oz Larceny Bourbon
2 oz Eddy Honey Ginger Sour
pinch of Salt
1 Egg White
4-5 drops Hella Bitters Aromatic

Shake first three ingredients with ice and strain contents back into the shaker (after removing the ice/ this is easiest with a Boston Shaker). Add Egg and vigorously dry shake to get it a nice froth. Strain again into a coup glass. Top with 4-5 drops of Bitters in the foam.

This entry into The Pandemic Dram, clearly isn’t a dram of liquor but a cocktail. In the midst of all that’s going on, The Eddy here in Providence has been really putting out an effort to keep going. Last week they posted that they were making some cocktail mixers that could be picked up, contact free, at a scheduled over the weekend. They made three mixers, “The East Side”, a “Spicy Pineapple Lime” (which may just be too hot for me), and this, “The Honey Ginger Sour”. 

I figured I’d start with this one, a “mix of fresh lemon, ginger, and honey will make any whiskey sour fan happy”, since I’ve been thinking I’ve wanted something with an Egg White in it lately. I made this one following Cocktail Chemistry’s How To Make The Whiskey Sour (Reverse Dry Shake) much like I did here a while back with my own attempt at the reverse dry shake. I refrained from too much fuckery with this as they mixer was all good on its own, so I didn’t want to muddy it up at all with anything too fancy. That said, there is still quite a bit of it, so there’s a slight chance I get brave with it, or I may just freeze it for when all this shit is over and I can make some of these for other people.