Nonalcoholic Sour

John Dillon | New York City

photo: Lizzie Munro

Replicating the bite and body of a cocktail can be difficult. At Barbuto, bar manager John Dillon turns to Scrappy’s Bitters Firewater tincture, a habanero chile tincture, to mimic the burn of alcohol in his zero-proof sour recipe. The inclusion of egg white gives the drink a fuller texture.

Ingredients

Serving: 1

  • 2 ounces Kentucky 74
  • 2 ounces Kentucky 74
  • 1 ounce fresh lemon juice
  • 1 ounce fresh lemon juice
  • 3/4 ounce brown sugar simple syrup (1:1, brown sugar to water)
  • 3/4 ounce brown sugar simple syrup (1:1, brown sugar to water)
  • 1/2 ounce egg white
  • 1/2 ounce egg white
  • 15 drops Scrappy’s Bitters Firewater tincture
  • 15 drops Scrappy’s Bitters Firewater tincture
  • 2 dashes Angostura bitters
  • 2 dashes Angostura bitters

Directions
  1. Combine all ingredients in a shaker and dry shake (without ice) for 30 seconds.
  2. Add ice and shake for 10 seconds.
  3. Double-strain into a coupe.

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