1 1/2 oz Batavia Arrack 3/4 oz Lemon Juice 1/2 oz Maraschino Liqueur (Luxardo) 1/2 oz Simple Syrup (Gomme) 1/2 oz Egg White (1/2 Egg White) 2 dash Peychaud's Bitters
Shake once without ice and once with. Double strain into a coupe glass and twist a lemon peel over the top.
Flipping through Left Coast Libations on Sunday, I spotted the Arrack Sour by San Francisco bartender Lane Ford. I was curious to see if the egg white-laden Sour recipe could tame the intensity of a full jigger of Batavia Arrack. The Arrack Sour's nose was full of lemon and funky Batavia Arrack aromas. On the sip, the sharpness of the Arrack coupled well with the sharpness of the lemon-Maraschino mixture. Moreover, the flavors of the Peychaud's Bitters and the Arrack paired well together on the swallow. While the egg white did not seem like it was doing a lot relative to other Sours, given that the base spirit was such a beast, it was doing an impressive job in mellowing things out.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.