| 3/4 fl oz | Fernet Branca liqueur |
| 3/4 fl oz | Green Chartreuse (or alternative herbal liqueur) |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Monin Pure Cane Syrup |
| 1/2 fl oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare lime slice wheel (ideally dehydrated) for garnish.
- SHAKE all ingredients with ice.
- STRAIN back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
- Float (dehydrated) lime slice wheel.
Strength & taste guide:
Review:
Herbal, bittersweet and sour. Being a 'Sour', it seemed fitting to add a few drops of saline and a splash of egg white.
History:
Adapted from a recipe created in 2011 by Ted Kilgore at Taste by Niche in St. Louis, USA, for a fellow bartender visiting the bar. His original recipe is equal parts Fernet-Branca, Green Chartreuse, lime juice and simple syrup.
Nutrition:
One serving of Industry Sour contains 188 calories.
Alcohol content:
- 1.1 standard drinks
- 15.94% alc./vol. (31.88° proof)
- 15.6 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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