Smoky Whiskey Sour - Digest - Los Angeles magazine
 
 

Smoky Whiskey Sour

Bartender Alejandro Diaz of London’s Bubble Food shares his recipe

We’d like to propose a toast: to our "Best New Bars" content that’s now available online! Our July issue celebrates of the city’s latest and greatest cocktail shakers, suds slingers, and booty shakers, from a Venice speakeasy with a killer concert calendar to a Highland Park dive turned Latin-infused neighborhood haunt. One thing you won’t see in the issue? The story behind that gorgeous, smoky cocktail whose image opens the article (and this recipe). While we can’t tell you where to get the drink locally—a London-based bartender created it (how Olympics appropriate!)—we can show you how to make the thing. Or should your mixing skills be a little rusty, check out any of our 15 favorite new spots where the barmen can whip you up something equally delicious.

Ingredients

Cigar of your choice
2 Tablespoons very fine sugar
2 ounces whiskey
1½ ounce of fresh lemon juice
1 egg white
4 dashes of Angostura bitters
Lemon slice for garnish
Ice cubes

Method
Put some ice cubes into a cocktail shaker with the whiskey, lemon juice, egg white, sugar and bitters and shake well.
Strain into a tumbler with a few ice cubes and add a slice of lemon.
Cover the glass and fill it with smoke. Serve immediately.

(potography by Matthew Shave)

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