Welcome to part 2 of Greek Cocktail Week. Following up the Ouzotini, we have the Tsipouro Sour. I was inspired by this drink from a local DC restaurant called Zaytina by Jose Andres. By the way, my favorite meal in DC since moving here. I will say the difference between my drink and theirs is the DC take because the Don Ciccio e Figli's Mandarinetto just complements the egg white and tsipouro.
I have featured different spins on the classic Whiskey Sour and it just goes to show how versatile it can be. So why Tsipouro? Tsipouro is the Greek equivalent of brandy. It is more than that and it's the perfect base for substituting whiskey for this classic cocktail. Most importantly, it's an underused spirit that can play a supporting role in many different concoctions.
Ingredients:
2 oz. Tsipouro
1 oz. Mandarinetto
.75 oz. Lemon Juice
.5 oz Lavender Simple Syrup
1/2 egg white
Garnish with a Lemon slice
Method:
- Combine all ingredients including the egg white in a cocktail shaker without ice
- Shake for 30 seconds or long until the egg white has emulsified
- Add Ice to the cocktail shaker.
- Shake for an additional 30 seconds until cold
- Pour in a chilled coupe and garnish with a lemon slice
Yes, I got over my fear of egg whites and it turned out perfectly. More importantly, it is citrusy, foamy, and just wonderful to drink. For National Cocktail Day, go make a Whiskey Sour or a Tsipouro Sour in this case! It is amazing! Go check out the new video and let me know if you like the new style that I am experimenting with at the moment. This is a fun one and only 40 seconds so go watch now!