Retired Industry Sour

The Industry Sour cocktail originated from Ted Kilgore, while he ran the bar at Taste here in St. Louis, MO, and was featured in Esquire Magazine. His recipe calls for equal parts Fernet, Chartruese, simple syrup, and lime juice. We're calling this the Retired Industry Sour, as Jeff hung up his professional bartending cap late last year and you'll want a little more time on your hands to prepare this version. We bring together Cynar, Chartruese, simple syrup, and lime juice, shaken with an egg white, and topped with Angostura bitters.

Ingredients

• 1 oz. Cynar

• 1 oz. Chartruese

• 1 oz. simple syrup*

• 1 oz. lime juice

• 1 egg white

• Angostura bitters (for garnish)

• Cocktail shaker

• Hawthorne strainer (if your shaker doesn’t have a built in strainer)

• Fine mesh strainer

Instructions

Combine the Cynar, Chartruese, simple syrup, lime juice, and egg white in a shaker. Seal and dry shake (i.e. without ice) for a minimum of 1 minute.

Open the shaker and fine strain the cocktail into the opposite tin (or another glass). Return the mixture to the shaker and dry shake again for about 10 seconds.

Add ice to the shaker and vigorously shake until the tins are very cold (about 10 to 30 seconds). Double strain the cocktail into your glass through the Hawthorne strainer and mesh strainer.

To garnish with a “party hat'“ of Angostura bitters slowly drizzle some bitters onto the top of the cocktail. Using the end of a stirrer or toothpick, zig-zag across the bitters and then draw the stirrer once through the center (think latte art). Or just splash on a dash or two of bitters, it’s your journey.

Notes

*To make a quick simple syrup, dissolve 1/2 cup sugar into 1/2 cup hot water in a jar.  Shake to combine and cool in fridge. Extra simple syrup can be stored in the fridge up to a month.