The Sassy Sour

Summer finally arrived this week, and fresh produce from the garden is just around the corner. Check out this cocktail we created for a good friend of The Hedonistic Bar. It combines tartness of a classic whiskey sour, with the heat of Habanero peppers. 

The Sassy Sour

1 1/2 ounces Stranahan's Colorado Whiskey

1 ounce fresh lemon juice

1/4 ounce Licor 43

25 drops Habenero tincture*

1 egg white

Combine ingredients in a shaker and dry shake until well combined. Add ice and shake again until well chilled. Double strain in to a coupe glass. Garnish with Angostura bitters.

*To make Habenero tincture, combine 13 chopped Habenro peppers into a litter of everclear. Let stand for 2 weeks. Strain into an eyedropper bottle of other suitable container.