Angostura Sour

1.5 oz Angostura Bitters
.75 oz Lime Juice
   1 oz Simple Syrup
   1 Egg White

Add all of the ingredients into a shaker and shake without ice.  Add ice and shake.  Strain into a coupe glass.

Today I tried another drink out of the beta cocktail book.  The Angostura Sour caught my eye because the only liquor involved in this recipe is Angostura Bitters, which are usually used in real small portions.  I've tried a few other drinks that use heavy amounts of Angostura with mixed results (mentirita and veracruz sling), but since it's an interesting concept and I had some eggs lying around.  I figured I'd try it out.

It turned out to be pretty cool.  I think I was more open to this drink because I had just tried a Ramos Gin Fizz.  The Angostura sour reminded me of a Ramos Gin Fizz because they both have a lot of citrus and a general 'sunday morning cocktail' feel.

I ended up making this drink twice.  Once as written with the egg white, and again trying to remove the egg white from the scenario (cause I don't keep eggs in the house much / raw eggs sketch people out).  I first tried it without the egg and it just wasn't the same, so I replaced it with a little soy milk (to try and replicate the creamy mouthfeel and touch of vanilla you get from egg whites) and it worked out pretty good.  I figure in a pinch a spash of soymilk could replace the egg white in this drink, but I'll have to try it a few more times to really see.

This drink starts with a heavily Angostura focused nose.  Allspice and herbs dominate with a hint of citris.  The taste is where the surprise is.  The drink is smooth and mellow and creamy.  It starts with citrus and sugar is followed by spicy nutmeg and allspice notes.  The sip ends with lime zest.  This drink really shows off what Angostura can do and allows people to understand how you could make whipped cream with Angostura or put it on vanilla ice cream and have it work.