Name: Continental Sour
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Bourbon whiskey; 30 ml Lemon juice; 15 ml Sugar syrup 'rich' (2:1); 1 dash Aromatic bitters; 15 ml Egg white (pasteurised); 7.5 ml Tawny port

Ingredients

2 fl oz

Bourbon whiskey

1 fl oz

Lemon juice (freshly squeezed)

¹⁄₂ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

1 dash

Angostura Aromatic Bitters

¹⁄₂ fl oz

Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer

¹⁄₄ fl oz

Cockburn's Tawny Eyes Tawny Port

How to make

Glassware

Prepare

Method

SHAKE first 5 ingredients with ice and strain back into shaker.

DRY SHAKE (without ice) to emulsify.

FINE STRAIN into ice-filled glass.

DRIZZLE port over surface of cocktail.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Continental Sour contains 222 calories

Alcohol content:

1.6 standard drinks
16.43% alc./vol. (32.87° proof)
22.5 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) — Eggs
Tawny port — Sulphur Dioxide/Sulphites

Comments & Discussion

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Andre Derailleur Premium Member 1y

Surprising how much the small amount of port influences this drink. Really good, but don’t get heavy handed with the port.

pavel vivanco 1y

Quisiera consultar, ¿porqué agitar todos los ingredientes con hielo incluyendo la clara de huevo, en el caso de usar la clara de huevo, luego hacer un batido en seco sin hielo?
Hasta ahora creo para muchos bartenders como yo, seguimos haciendo el batido en seco antes de agregar el hielo con la clara de huevo, y al final incorporar el hielo para batir todo y servir, saludos

Simon Difford Verified User Premium Member 1y

Un batido en seco inverso produce una espuma más espesa que la que se obtiene al agitar el producto en seco primero. Colar la espuma finamente mejora su aspecto. Para más información, haga clic en "Agitación en seco" en el método anterior.

Chris Lamb Premium Member 4y

Simon, I think there's a printing error in Sixteen:
https://i.imgur.com/KTODvLF.png
Note the "1/2 fresh Monin Pure Cane Sugar Syrup". This should, of course, be "15ml" and not "1/2 french" in order to match the recipe under "Whiskey Sour (Difford's Recipe)".

Paloma Difford Verified User Premium Member 4y

Hi Chris, ah yes, that's a typo...as you say, it is 15ml sugar syrup. Many thanks for making us aware, Simon has made a note to correct it for the next edition. So many words to proof!