We haven’t had a drink around here in a while. I don’t know what’s wrong. We’ve certainly been drinking, dranking even (Beyoncé reference—sorry, I can’t stop). Truth be told, it might be because once a delicious cocktail is poured I often don’t want to take the time to photograph it— I just want to drink it. I’ll try to be more patient and less selfish.
This little cocktail is remarkable. In addition to being delicious, it is distinguished by its use of Angostura bitters as its only alcoholic ingredient. That’s crazy! Bryan found the recipe while cleaning out some bookmarks over the weekend and we both agreed we needed to make it immediately. That very afternoon Bryan shook this beauty up and we both loved it. LOVED IT. I’ve talked about our love of Angostura bitters before (during the great (and exaggerated) bitters shortage of 2009!), and this is a wonderful showcase for the full spectrum of flavors in that ubiquitous bottle with the ill-fitting label. The bitters allegedly have restorative properties and were originally marketed as a health tonic- so this will fit in perfectly to your January juice cleanses. Bottoms up!
Angostura Sour (from the NY Times)
- 1 egg white
- 3/4 ounce fresh lime juice
- 1 1/2 ounces Angostura bitters
- 1 ounce simple syrup (50/50)
Pour the egg white and lime juice into a cocktail shaker and shake for 30 seconds. Add the bitters and syrup, fill with ice and shake hard for another 30 seconds. Strain into a chilled cocktail glass.