genesee st. sour
In the late 1800s, eggs were a staple ingredient found behind every bar. This is a classic Whiskey Sour using egg white and touch of Amaretto to play off the nutty flavors in our Whiskey. The Orange Cream Citrate helps emulsify the egg and give it a more fine, creamy consistency.
Created by Ryan Maybee, The Rieger, Kansas City, MO
1 ½ oz J. Rieger & Co. Kansas City Whiskey
¾ oz fresh lemon juice
¾ oz simple syrup
1 barspoon Amaretto
4 drops Bittermens Orange Cream Citrate
Combine all ingredients in cocktail shaker without ice and shake vigorously to emulsify egg white. Add ice, and shake for 15 seconds. Strain into highball glass. Garnish with orange peel and cherry.