If you remember my post from yesterday I was preparing a bottle of Fris vodka as horseradish vodka as per Imbibe!‘s recipe for a Horseradish Egg Sour courtesy Ryan Magarian (mixologist at large).
I remembered to drain that bottle back into the Fris bottle. I didn’t have a cheesecloth but didn’t have a problem keeping the large pieces out; it is a bit cloudy, and does definitely smell like horseradish!
I could’ve waited to try the drink, but hey, I can sleep in tomorrow (doctor’s appointment for the win!) and what the heck.
As per the book:
Horseradish Egg Sour
1 1/2 oz. horseradish infused vodka
1/4 oz. Noilly Prat sweet vermouth
3/4 oz. fresh lemon juice
1/2 oz. simple syrup
1/2 oz. fresh orange juice
1 dash Angostura bitters
1 white of an organic brown egg
Unfortunately, my oranges don’t fit in my new juice squeezer, so I went with the Simply Orange. To be honest, it’s good enough, in my opinion.
Following the instructions, I poured the ingredients into a mixing pint glass, added ice, and shook. They suggested shaking for 10 seconds; knowing that there’s egg in there, I went ahead and did it for a while longer. Then pour, and carefully garnish with a flamed orange peel.
Yes, I did burn my finger, but it worked otherwise. As you may be able to see (the garnish was falling in!) I used my channel knife to peel off a piece of the skin; I’d considered using a larger piece via a paring knife but figured I’d leave that for a future endeavour.
With a caveat that, yes, you must like horseradish for this drink, ladies and gentlemen, I say to you: DAMN this drink is good!
It’s pretty much all horseradish, at least, in these proportions, but the other ingredients even it out, give it a bit of a sour edge, yet leave you with an aftertaste of the horseradish in the mouth. It’s creamy, smooth, and hot.
Oh yeah baby. Screw the bloody marys with this vodka, I’ll make these!
I’d make another one tonight but oh well, the roomies went to sleep. I’ll just clean my crap up and leave it for another day.