Carrot-Sumac Sour
Kelly AllenA bittersweet sour from the garden. Richmond-local Mother Shrub's Carrot Thyme shrub brings twangy-sweet verve to this classic sour build. Corsican Quinquina and a generous dose of our own Sumac bitters temper its sweetness.
Ingredients
- 1½ oz bourbon
- ¾ oz Mother Shrub Carrot Thyme Shrub
- ¾ oz lemon juice
- ½ oz Mattei Cap Corse Quinquina Blanc
- 2 dashes Artemisia Sumac Bitters, plus a few drops more for garnishing
- 1 egg white
Preparation
- Add the bourbon, shrub, lemon juice, quinquina, bitters, and the egg white to a shaker without ice and dry shake for 30 seconds.
- Add ice and shake for another 30 seconds.
- Strain into a coupe glass and garnish with a few more drops of the sumac bitters.
