The Grilled Storm-Tossed Sour cocktail recipe, courtesy of Fremont Mischief Distillery in Seattle, is the perfect drink to add to the first days of spring or to your upcoming summer BBQ.
Put whiskey, egg white, lemon juice and rosemary simple syrup in shaker without ice. Shake well to mix egg whites and make them fluffy. Add ice to the shaker and shake to make the cocktail cold. Pour all into rocks glass (including ice) and garnish with a grilled lemon and a sprig of rosemary.
FOR GRILLED LEMON JUICE
You will need 1 lemon per cocktail. Fire up the grill on a low temperature. Cut lemons in half. Mix together fresh rosemary and white sugar (you can save the remaining mixture for the simple syrup). Dip the lemon half in the sugar mix and place face down on the grill. Slow grill for about 15 minutes on the face, then turn over for more grilling to make sure all the juice doesn’t leak out. Grill until the lemon is soft with a nice char. Once lemon has cooled, squeeze juice out, saving some grilled lemons for garnish.
FOR ROSEMARY SIMPLE SYRUP
Mix ¾ cup water and ¾ cup sugar with a handful of fresh chopped rosemary and put in a small pan. Put the pan on the grill while the lemons are grilling and let simmer. Strain the rosemary from the syrup and let it cool.
