The New Year Is Upon Us, Let’s Be Unreasonable. #ad | @maker

• 总时间: 5 hours

配料

Bourbon Sours remain a crowd favorite, but we don’t have to make them ordinary—trust me, you’re gonna wanna go the extra mile on this one.

To celebrate being perfectly unreasonable, I’m pouring Maker’s Mark. Since 1958, they’ve been hand rolling their barrels, hand dipping their bottles in wax, and using locally sourced grains. They understand that doing it the right way doesn’t mean doing it the easy way.

So do we.

BOURBON SOUR

6 parts Maker’s Mark Bourbon

4 parts Lemon Juice

3 parts Hojicha Honey Syrup*

2 parts Amontillado Sherry

10 dashes of Aromatic Bitters

Large pinch of salt

6oz Whole Milk

步骤

Combine whisky, lemon juice, syrup, sherry, bitters, and salt into a large vessel. Stir to combine. Slowly add milk in, allowing curds to form. Let mixture rest for at least 4 hours, preferably overnight. Strain through a cheesecloth, then reserve in the fridge.

HOJICHA HONEY

1 part freshly brewed hojicha tea

2 parts clover honey

SWISS MERINGUE

4 egg whites

1 cup of sugar

Combine sugar and egg whites in a bowl, using a hand mixer to beat mixture into soft peaks. Pour into a sous vide bag, and cook in an immersion circulating bath set at 120°F for one hour. Pour cooked meringue into a whip cream canister, charge and shake until you feel the foam has been completely emulsified. For extra style points, carefully toast the top with a kitchen blow torch. But only use if comfortable.