Horseradish Sour

Wildebeest’s Horseradish Sour. Contributed photo

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

Read about Vancouver’s classic cocktails.


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