Josh Pape’s Horseradish Sour features a crisp tartness balanced with an umami-rich profile that goes exceptionally well with oysters and steak.
1 tsp (5 mL) creamed horseradish
2 oz (60 mL) Beefeater London Dry Gin
1 oz (30 mL) lemon juice
0.5 oz (15 mL) honey syrup (1:1; see note)
1 egg white
Combine all ingredients in a cocktail tin and shake vigorously. Fine strain into a chilled cocktail coupe glass. Garnish with finely cracked black pepper. Serves 1.
Note: To make honey syrup, mix equal amounts of honey and hot water together until honey is completely diluted.
—by Josh Pape