• Chef Marshall

Rudolf Sour

1.5 oz. Bourbon or Rye Whiskey

1 oz. Holiday Blend

.5 oz. Fresh Lemon Juice

1 Egg White (Optional)

3 drops of Cocktail Bitters


without egg:

Combine all ingredients in a cocktail shaker, add ice & shake hard. Double strain into a rocks glass over ice & garnish with a lemon slice or wedge.


with egg:

Combine ingredients in a cocktail shaker with ice & shake hard for about 30 seconds, enough to let ingredients emulsify. Strain mixture into the small end of the shaker, empty ice, and return to original shaker. Shake again for about 1 minute. Pour into a rocks glass over ice and garnish with a few drops of bitters.


This method is called a reverse dry shake & is my preferred way to make egg white cocktails. Cheers!


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