Jumpinpin Whisky Sour

Lemon, sugar, egg white and a whisky made from an IPA. The peach, vanilla and hops in Jumpinpin are built for a sour, and the foam carries the aroma to your nose before the first sip.

Ingredients

• 60 mL Jumpinpin IPA Whisky
• 30 mL fresh lemon juice
• 15 mL sugar syrup (1:1)
• 15 mL egg white, or aquafaba for a vegan sour
• A few drops of Angostura bitters

Method

1. Dry shake (no ice) for 10 seconds to build the foam.
2. Add ice and shake hard for another 10 to 15 seconds.
3. Strain over fresh ice in a rocks glass, or double strain into a chilled coupe. Dot the foam with bitters and drag a toothpick through them.

Where it comes from

Jerry Thomas printed the first whiskey sour in his 1862 bartender’s guide, but sailors had been mixing spirits with citrus and sugar for a century before that to make the ration drinkable and keep scurvy off. The egg white came later and gives the drink its texture; a sour made that way is sometimes called a Boston sour.

Jumpinpin was distilled from Straddie Brewing Co’s Jumpinpin IPA in our column still and spent two years in ex-bourbon barrels. The hop character survives distillation as a dry, floral note that works with lemon the way grapefruit does. The same recipe with 60 mL Precedent makes a cleaner, softer sour.