“The addition of mesquite adds notes of a cinnamon-like sweetness,” says creator Tyler Wilson, assistant general manager at The Brewer’s Table, a restaurant and nanobrewery in Austin. This riff on a Whiskey Sour uses mesquite pod–infused maple syrup with Old Overholt Straight Rye Whiskey with lemon juice and egg white, yielding a velvety sour with notes of smoke, earth and baking spice.
On the Road Again
Tyler Wilson, The Brewer's Table | Austin
- 1 1/2 ounces rye, preferably Old Overholt Straight Rye Whiskey
- 3/4 ounce lemon juice
- 1/2 ounce mesquite maple syrup (see Editor's Note)
- 3/4 ounce egg white
- Combine all ingredients in a mixing tin and shake with ice.
- Strain into a chilled coupe.
1 cup brown sugar
1 cup hot water
2 tablespoons mesquite flour (or mesquite powder)
Combine all ingredients in a small saucepan and stir until sugar is dissolved. Strain if necessary. Keep in a tightly sealed container in the refrigerator.