"Dry West | Crafted Pour"

"Coming up with a new cocktail from scratch with no competition or specifics in mind is something I tend not to do often. Usually I’m inspired by a recipe, spirit, modifier, fruit, idea, concept, the list goes on. For this one, I had nothin’ except that I was going to the store for the last time before vacation (who am I kidding, I’ll be back to Walmart before then) so I wanted to plot out some cocktails. I already had 1 in the notes, knew I wanted to try to do a Death and Co cocktail or two, but after that? Blank. Fortunately, I came across a High West post on Instagram and I was like okay, that’s my starting point. Then Dry sounds like High. I had just opened my dry vermouth. And here we are, a surprisingly delicious Whiskey Sour with a fun name and utilizing two ingredients that otherwise would be wasting away in my fridge. This spec really works well, the dryness of the egg white and vermouth balanced out by the sweet (but still somewhat dry to me) sherry and cinnamon syrup. The High West American Prairie Bourbon anchors it all together, a solid cocktail bourbon that the cinnamon and angostura help elevate the spice notes of without being overpowering.", "undefined", "Dry West",

"Ingredients"

Dry West By , May 8, 2009 Coming up with a new cocktail from scratch with no competition or specifics in mind is something I tend not to do often. Usually I’m inspired by a recipe, spirit, modifier, fruit, idea, concept, the list goes on. For this one, I had nothin’ except that I was going to the store for the last time before vacation (who am I kidding, I’ll be back to Walmart before then) so I wanted to plot out some cocktails. I already had 1 in the notes, knew I wanted to try to do a Death and Co cocktail or two, but after that? Blank. Fortunately, I came across a High West post on Instagram and I was like okay, that’s my starting point. Then Dry sounds like High. I had just opened my dry vermouth. And here we are, a surprisingly delicious Whiskey Sour with a fun name and utilizing two ingredients that otherwise would be wasting away in my fridge. This spec really works well, the dryness of the egg white and vermouth balanced out by the sweet (but still somewhat dry to me) sherry and cinnamon syrup. The High West American Prairie Bourbon anchors it all together, a solid cocktail bourbon that the cinnamon and angostura help elevate the spice notes of without being overpowering. Coming up with a new cocktail from scratch with no competition or specifics in mind is something I tend not to do often. Usually I’m inspired by a recipe, spirit, modifier, fruit, idea, concept, the list goes on. For this one, I had nothin’ except that I was going to the store for the last time before vacation (who am I kidding, I’ll be back to Walmart before then) so I wanted to plot out some cocktails. I already had 1 in the notes, knew I wanted to try to do a Death and Co cocktail or two, but after that? Blank. Fortunately, I came across a High West post on Instagram and I was like okay, that’s my starting point. Then Dry sounds like High. I had just opened my dry vermouth. And here we are, a surprisingly delicious Whiskey Sour with a fun name and utilizing two ingredients that otherwise would be wasting away in my fridge. This spec really works well, the dryness of the egg white and vermouth balanced out by the sweet (but still somewhat dry to me) sherry and cinnamon syrup. The High West American Prairie Bourbon anchors it all together, a solid cocktail bourbon that the cinnamon and angostura help elevate the spice notes of without being overpowering. Ingredients: - High West American Prairie Bourbon - Lustau PX Sherry Instructions: Add all ingredients to a shaker tin with ice and shake well. Double-strain back into mixing tin and dry shake. Strain into a chilled Nick and Nora glass. Add 5 drops of Angostura Bitters on top