Wicker Park Sour

Written By Daniel Zajic

WICKER PARK SOUR

  • 1 oz. / 30 ml. Jeppson’s Malört

  • 1 oz. / 30 ml. pisco

  • ¾ oz. / 22.5 ml. fresh lemon juice

  • ½ oz. / 22.5 ml. fresh grapefruit juice

  • ½ oz. / 15 ml. honey syrup

  • ¼ oz. / 7.5 ml. simple syrup

  • 1 dash Angostura bitters

  • 1 egg white or other foamer

  • Peychaud’s bitters to garnish

METHOD
add all ingredients to shaker tin / shake without ice (“dry shake”) / add ice / shake until chilled / strain into coupe / garnish with Peychaud’s bitters

ABOUT
This pisco sour was created by Andrew Mackey in 2011 (Chicago, IL), this drink proves Malört can shine in cocktails. With a full ounce, grapefruit juice, and honey to soften its bite, it’s weird, surprising, and very drinkable, especially if you like bitter things. Cheers y’all!

Daniel Zajic
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