I've been playing with Sours and Boston Sours recently and came to this. This is a 3:2 split base with Mr. Black and Rum, using Licor 43 instead of simple because I like vanilla in my coffee. I started shaking my Boston sours with a spent citrus half as a hack on the "regal shake". The spent citrus half adds another large mass for meringue development. In this drink, being a lime sour, the additional lime oils imparted during the shake give the meringue a beautiful, light, lime note.

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Ingredients

 1.50 oz Mr Black Coffee Liqueur
 1 oz Barbadian Aged Rum(Plantation 5 year)
 0.50 oz Vanilla Liqueur(Licor 43)
 0.50 oz Lime Juice
 1 Egg White

Directions

1

Glassware: Place a 7oz coupe in the freezer.

2

Egg white and tin prep: Separate the egg white into the SMALL tin and put it in the fridge/freezer/ice in a bowl to chill/shrink the tin. This will give a better seal during the dry shake.

3

Prep the garnish: Take a ~2 inch lime peel. Cut the sides parallel and the ends at 45 deg to make a parallelogram. Cut a 1 inch slit in down the middle half of the peel so it can be folded in half and slotted over the edge of the glass later.

4

Build: Juice .5 ounce fresh lime, drop the spent lime half into the large tin. This should NOT be the same lime you took the peel from. Add all of the liquid ingredients to the large tin (except the egg white).

5

Dry shake: Remove the chilled small tin and egg white from the freezer/fridge and pour the egg white into the large tin as you marry the tins. Allow the tins to set for up to 10 seconds to warm up, and expand, the small tin to create a good seal. No need to really smack them together here, just a tap and thermodynamics does the rest for you. Hard shake 10 seconds.

6

Final shake: Split the tins, add a large and small piece of ice, recombine and shake 15 more seconds.

7

Serve: Remove the coupe from the freezer. Fold the prepped peel in half across it's length so the slot points down and the 45deg ends point up, slot it over the edge of the glass (I call this a "citrus fly"). Double Strain the cocktail into the glass, and serve.


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6 Comments

  1. die_dunkelheit 4 October 2021 at 6:28 pm

    I hope you make and enjoy this drink as much as I do. If anything, try my hacked regal shake technique and add a compatible spent citrus half to your sours before the dry shake and see what it does for the meringue.

  2. janet.blue 8 October 2021 at 10:09 am

    Thanks. Nice tips. I shall try the drink and you spend peel idea, as well.

    • die_dunkelheit 8 October 2021 at 10:23 am

      Be sure to double strain as it can get pulpy, and make sure that the lime half you shake with has been completely juiced or additional juice will throw off the balance.

  3. AJ Rosales 14 October 2021 at 6:32 am

    This is absolutely elegant.

  4. qvissak 17 October 2021 at 7:50 am

    Genius tips – the tin in the fridge, reusing the spent lime to emulsify the egg white! Can’t wait to do this for all my future cocktails. Thank you!

    • die_dunkelheit 21 October 2021 at 8:08 pm

      Thanks, so far I’m calling them “chilled dry shake” and “spent regal shake” respectively. Just be sure to leave the time to sit for 10 seconds after combining to warm up the small tin. It also seems to help to flip the small tim to the bottom after combining to get the liquids in contact with the chilled tin.

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