Avondale Bar & Tap Room Is a Game Day Refuge on Toomer's Corner
At Auburn’s Avondale Bar & Tap Room, you’re more likely to see an orange-and-blue clad fan take a shot of Fernet Branca than Fireball.
A sour is a category of cocktails that simply include a base spirit, a sour component and a sweet component. Margaritas, for example, are sours because they include tequila, lime juice and sugar. In this recipe from Avondale Bar & Tap Room's Casper Obrzut, whiskey is combined with lemon juice and honey—plus a few other ingredients such as star anise and peppercorns—for a savory, warming sour.
Ingredients
Speakeasy Sour
- 1½ oz. Quietman Irish whiskey
- ½ oz. Drambuie
- 1 oz. lemon juice
- 1 oz. five-spice syrup (recipe follows)
- 1 egg white
- 1 star anise pod, for garnish
Five-Spice Syrup
- 2 Tbsp. star anise pods
- 1 Tbsp. fennel seeds
- 1 Tbsp. Szechuan peppercorns
- ½ Tbsp. cloves
- 1 cinnamon stick
- 1 Tbsp. honey
- ½ cup sugar
- 1 cup water
Instructions
FIVE-SPICE SYRUP: In a small saucepan, combine the star anise, fennel seeds, Szechuan peppercorns, cloves and cinnamon stick, broken into pieces. Heat on low, until fragrant, about 4 minutes. Add the sugar, honey and water, and stir to combine. Let simmer for 5 minutes. Remove from heat and let steep for 1 hour. When cool, strain into a bottle, and store in fridge for up to 2 weeks.
SPEAKEASY SOUR: Combine all ingredients in a shaker tin. Do not add ice. Shake vigorously. Add ice and shake again until chilled through. Double strain into a coupe glass. Garnish with a star anise pod.
Photo by Nolan Jones
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