Winter Sour. That’s such a good name. It’s such a good cocktail too. But, it’s not my cocktail or a name that came from my brain. But I’m using it to push a cocktail book that I wrote. Is that immoral?
Well in this case no. This recipe comes from H. Joseph Ehrmann, the proprietor of Elixer, a neighborhood “saloon” located in the Mission Dolores section of San Francisco. A bar that’s been in business since 1858. Ehrmann gave me the recipe (and his permission to use it) when I was researching cocktails for my book Savory Cocktails. It’s a terrific Campari based drink. Campari is a particularly great ingredient in a savory cocktail. There were already several Campari drinks in my book so I decided to save this one as part of the promotion of the book.
It’s a drink I find myself making again and again because it has just a few simple ingredients that I always have at my house. Yes, I’m the kind of person who will have Campari around the house, but not necessarily the more expected liquors (like bourbon and gin). I tend to buy those on an “as needed” basis. Because when I have bourbon and gin around the house I tend to drink too much bourbon and gin.
Anyway just because I couldn’t find a place for this drink in my book shouldn’t mean you are deprived of its grace. Because it is a graceful drink. Campari can have a rough edge. It’s a rough edge I happen to like, but its bitter component can be a bit too much for some people. Ehrmann addresses this issue beautifully with a touch of honey and a whiff of rosemary shaken up with lots of lemon juice. The end result has a bittersweet bite that is just tame enough to bring out the botanicals in Campari. Which makes it a terrific spokescocktail for my new book.
If you’re still unsure just what the heck a savory cocktail is then I’d like you to note the slideshow at the bottom of this post. I filled it full of savory cocktails from around the web. This is a cool feature from the website Foodie. It’s a great way to add relevant content from a variety of sources using a simple embed code. Check it out… GREG
Out of Meyer Lemons? Use 2/3 lemon juice and ⅓ orange juice (1oz lemon, ½ orange = 1½oz juice)
Ingredients
- 1 ounce Campari
- 1 ½ ounce Meyer lemon juice
- 1 ½ ounce clover honey syrup (warm water and honey in a 1:1 ratio)
- 1 sprig fresh rosemary (about 2 inches)
- 1 small egg white
Directions
In a mixing glass, strip the leaves of 2 inches of rosemary and muddle lightly. Add the Meyer Lemon Juice and egg white and dry shake for 5 seconds. Add the Campari and honey syrup and fill with ice. Shake well for 10 seconds and strain up. Garnish with a few petals of rosemary or a short stem.
Such a pretty and festive cocktail!
Such a perfect holiday drink! And that’s the best name!
Oh wow this looks so good! I’ve never had an egg in a cocktail before…interesting! And Campari. Oh boy. I have stories that involve Campari, the pool at the Bellagio, and really good times. I will always have a soft spot for it! Pinned!
Greg, you are spot on describing Campari but this cocktail puts a soft edge on it — just lovely!
Great looking drink! I’ve never heard of it, so obviously I’ve never had it. But I soon will! I always have Campari on hand, so this is an easy drink for me to make. Good stuff — thanks.
Hello gorgeous! I love cocktails with a bitter edge, and a velvety egg white top. That looks perfect.
Campari IS a necessity. I concur.
Lovely and yes, I would probably sub Aperol; for two reasons. I do like it better but I also have it on hand. SO important in my development of recipes!
What a gorgeous cocktail! Love it! Have a great weekend!
Love your title for this cocktail, Greg! Cannot wait to try it. Reminds me of the now famous (for film buffs, at least) quote by Orson Welles, when Peter Bogdanovich expressed concerns whether “Paper Moon” was a good enough title for his film, “That title is so good, you shouldn’t even make the picture, just release the title!” One of my all-time favorite films. Thanks for sharing, sir. Pinning! xo P.S. Your Savory Cocktails book arrived. Thank you so much! I love the way it feels in my hands. Your recipes and photography are outstanding!
I need to warm up to Campari — it’s a little too bitter for me just mixed with soda (but so pretty). We can’t eat raw egg whites at our house. Any substitution ideas? Thanks -
If you can’t do pasteurized, you can leave it out. It’s strictly a textural addition. But it does add a lot of luxury. GREG
I’m with you Liz…so I suggest trying Aperol; I call it Campari Light! Made by the same folks and a very similar taste but not so herbaceous and bitter. Just a thought!
Oh my! Ma va! Sacre bleu! How many exclamations can I come up with? Thank heavens you did not neglect this baby. I’m sorry it does not grace the pages of my now well-worn copy of Savory Cocktails, but I’m glad to see it here. It sounds absolutely delightful, and don’t you know I’m going to try it very soon — after all it must be five o’clock somewhere in the world. Thanks, Greg!
How you feel about keeping gin and bourbon on hand, I feel about brie. If I have it…I’ll eat it nonstop till it’s gone!
Similarly with Meyer lemon though. If I have them I’ll find endless ways to consume them. This cocktail is sure to be one of them this winter!
This looks fabulous, and I totally agree — what a great name!