I’ve confessed here before to the fact that even a pretty well made classic whiskey sour is not exactly my favorite concoction. Still, I’m starting to think that maybe the fault is with the particular recipes I’ve been sampling and that it is possible to make an entirely delightful standard whiskey sour…or maybe you need a little something extra. That’s the approach of this really kind of beautiful creation crafted for the high end bourbon, Angel’s Envy, by noted bartender Freddie Sarkis of Chicago gastropub Sable Kitchen and Bar.
As I noted in an earlier post, Angel’s Envy is bourbon for serious bourbon lovers that is finished in port wine caskets, and the fact that they sent me a free bottle hardly influences my opinion at all! This creation, which uses just a bit of plain old red wine, instead of the port featured in other Angel’s Envy recipes, is also delicious enough to make me forget the fact that I took myself off red wine several years back. It’s really, really good.
The Chicago Sour
2 ounces Angel’s Envy bourbon
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
1 egg white
Red wine
Combine bourbon, lemon juice, egg white and simple syrup in cocktail shaker. Before adding ice, shake the contents vigorously to fully emulsify the egg white. Make sure your shaker is well sealed because egg tends to make plastic cocktail shakers want to pop open for some reason that a chemist or physicist could probably explain. Now add ice and shake again even more vigorously. Strain into a chilled cocktail/martini/champagne glass. “Float” — which I think means “lightly pour” — a very small amount of red table wine. Drink and toast Mr. Sarkis, who has come up with one mean cocktail.
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The recipe as promoted by Angel’s Envy doesn’t specify the type of red wine or the size of the egg — I used the white of a medium egg because medium eggs were on sale at my local supermarket a few days before along with an extremely cheap Cabernet that’s probably slightly below the quality of ordinary two buck Chuck and and exactly the same price. The result, nevertheless, was pretty magnificent. (Please note the usual raw egg caveats apply — the risk of contamination is very low, but people with certain health issues should use pasteurized eggs.)
Regular readers will also note that I departed from my prior habit of using superfine sugar and water in preference to simple syrup because I’m feeling lazy and I found some for an acceptable price that was actually made with cane sugar. Still, I imagine you could substitute about a tablespoon of sugar and 1/2 an ounce of water and it would likely come out as tasty as anything else from our nation’s former second city, as saluted below by two Italian-American lounge singers of some note.
I was born on April 15, which means that, most years, when my birthday doesn’t fall on an Easter Sunday it falls on the United States anti-holiday that is income tax day. Being an ides of April baby also means that each and every year I am also reminded of the sinking of the Titantic and the death of Abraham Lincoln.
A couple of years back I was in a restaurant bar in L.A.’s Chinatown known for it’s Tiki-style specialties. Not sure what to order, I asked the bartender, an older gentlemen who clearly knew what was what in that venerable Asian-American enclave, what cocktail he liked most to make. “Beer,” he told me, utterly straightfaced. Forget it, Bob, it’s, well, 
The Aviation is one 
