jitterbug sour

2 oz Rye Whiskey (Old Overholt)
1/2 oz Benedictine
3/4 oz Lemon Juice
1/2 oz Honey Syrup (1:1)
1 Egg White
1 dash Angostura Bitters

Shake once without ice and once with ice. Strain into a cocktail glass and garnish with a lemon twist.
After the Kentucky Island, I turned to Mr. Boston Official Bartender's Guide 75th anniversary edition and spotted the Jitterbug Sour. One of the weaknesses of the book is that it has very limited attribution to recipes; the editors and their friends get namedropped but many gems neglected with anonymity. A websearch found a single article that places the drink at Sasha Petraske's Middle Branch in Manhattan. Then again, it could have been created at his other establishments or perhaps borrowed from elsewhere. Regardless, I was game to try this Whiskey Daisy. Once mixed, the Jitterbug Sour presented to the nose a lemon and herbal aroma. A creamy lemon and honey sip gave way to rye on the swallow with a mellow herbal and spice finish. Indeed, the honey and egg white worked rather well to smooth out this drink.