Fino Sour
Recipe:
- 50ml fino sherry
- 20ml cognac/brandy
- 20ml fresh lemon juice
- 15ml fresh orange juice
- 10ml sugar cane syrup
- 10ml fresh egg white
Add all ingredients to your shaker, first dry shake hard for 10-12 seconds, then shake on big ice cubes, strain into a cocktail glass, garnish with a flamed lemon wheel or zest.
A very nice sour with some unusual ingredients, first fino and as a very well matching base still cognac. The latter underlines the lightness and bright fruitiness of the dry, slightly fruity and nutty fino sherries and gives it some body to keep up with the acidity and egg white.
The egg white can be played with here according to your preference, but between 10 and 15ml is best in my humble opinon, depending on how fluffy or more flavorful you want the classy summer sour to be. Another recommendation as the icing on the cake would be to give a few nut bitters of your choice on the foam (similar to the Pisco Sour) to underline the nuttiness in the nose at the beginning.
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