Name: Industry Sour
Total time: 4 min
Cuisine: Cocktail
Ingredients: 22.5 ml Fernet liqueur; 22.5 ml Chartreuse Green; 22.5 ml Lime juice; 15 ml Sugar syrup (2:1); 15 ml Egg white (pasteurised); 3 drop Saline solution 4:1

Industry Sour
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Serve in a Coupe glass

Ingredients:
³⁄₄ oz	Fernet Branca liqueur
³⁄₄ oz	Green Chartreuse (or alternative herbal liqueur)
³⁄₄ oz	Lime juice (freshly squeezed)
¹⁄₂ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
¹⁄₂ oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative
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.

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) - Eggs

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Herbal, bittersweet and sour. Being a 'Sour', it seemed fitting to add a few drops of saline and a splash of egg white.

View readers' comments

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.

More cocktails by Ted Kilgore

Nutrition:

One serving of Industry Sour contains 188 calories

Alcohol content:

1.1 standard drinks
15.94% alc./vol. (15.94° 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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Jim G

20th March at 00:32

This is not a cocktail I want every day but when I shake one up I always love. Bartenders tend to change things up slightly on a classic cocktail, give it a different name, and pat themselves on the back for being such brilliant mixologist. But this one is like nothing else. I’m glad I’m reasonably well stocked with Chartreuse, for now. Oh and speaking of changing things up slightly, the Chefs Kiss cocktail is also great.

j dawsari

19th February at 03:24

My friends and I have been on an Industry Sour kick as winter winds down.

But, with Green Chartreuse in short supply, we have been experimenting with other herbal liqueurs. Here are our results:
Strega - 4.5/5
CioCaro - 4.5/5
Cardamaro - 4.5/5
Nonino - 4/5
Galliano - 4/5
Suze - 4/5

Steven Jepson

20th December 2024 at 21:54

Have previously tried this with Fernet del Frate Angelico and was very impressed.
This time I used Asperley Bros Britannica Fernet ( cacao & deep liquorice flavours) and this is now one of my 5*+ repeat drinks.
If you didn't like cough medicine as a child then not may be not for you though!

Patrick Dunn

14th October 2024 at 10:59

Really enjoyed. Next time I would reduce the sugar syrup to 1/4 oz.

James Casswell

15th March 2024 at 19:42

Really pleased to see this included here - a fantastic drink. I can’t say I’m the biggest fan of Fernet Branca but this combination is the best kind of alchemy. Personally I’d put a little less sugar but that’s just my palate.

G. M. Genovese

10th May 2024 at 16:04

Branca Menta, which I used the first time I tried this months ago (on an equal-parts recipe), is certainly over-the-top and made this too sweet, but I saw its potential... Cut to today, I cut the Chartreuse 1:1 with Dolin Genepy and, despite the reduced measure of syrup and addition of egg white, this isn't that far off from with what I was initiated... I would agree though, a fantastic drink.

Stuart Glover

17th March 2024 at 17:49

I'm a big fan of Fernet Branca and I have been looking for other ways to drink it (other than as a ferrari as a digestif with equal parts campari). This is perfect and close to my other favourite the Last Word. Agreed that maybe the sugar could be dialled down. Tempted to sub Maraschino in to see how it fares