Cold as Iceland -- The Icelandic Sour
The wonderful country of Iceland is the polar opposite of the person who's the subject of the Foreigner tune Cold As Ice. As foreigners who recently traveled to Iceland, Ms. Wulf Cocktail Den and I had a great time seeing the sights and meeting people. The Icelandic Sour is my adaptation of the Whiskey Sour served at Loftid in Reykjavik.
2.5 ounces rye
1 ounce super simple syrup
Juice from 1/2 lemon
1 egg white
1 dash orange bitters
1 dash aromatic or Angostura bitters
Combine everything except the egg white into a shaker, add ice, shake with the force of water cascading over the majestic Gulfoss falls in Iceland, strain everything into a glass, toss the ice from the shaker, pour the contents of the glass back into the shaker, add the egg white, shake as if you're hustling to make your connection in Keflavik airport (don't ask), and strain into a separate chilled glass.
Why the complicated preparation? The reverse dry shaking process described above works really well for any drink with egg whites, e.g. the Pisco Sour (click on the Protein category for other examples) because it enhances the flavor and results in more foam. If you don't want to reverse dry shake, just put all of the ingredients and ice into a shaker and shake away.
The Icelandic Sour is another example of the Whiskey Sour's versatility. Other variations include cocktails such as the Midnight Train. All of the ingredients for the Icelandic Sour are easy to obtain, and you end up with a tasty and balanced drink.
If you want paradise, pay the price with an Icelandic Sour.
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