Kellie Thorn, beverage director for Hugh Acheson and bar manager at Atlanta’s Empire State South, is well known for her gifts to the craft cocktail world. Her mission is two-fold: to make superior cocktails with seasonal ingredients, and to ensure that every guest is treated with the ultimate consideration.
In her Fall Sour, she combines a high quality extra virgin olive oil with egg white, Calvados, simple syrup, lemon juice and a spritz of Herbsaint. “We use the olive oil to create a weightier and velvety texture, which is nice for a colder months sour,” says Thorn. “It wouldn’t necessarily work with every sour.” The key to the emulsification is to dry shake the ingredients (minus the Herbsaint) for at least 10 seconds and then shake the ingredients a second time with ice.
Watch and learn as Thorn prepares a decadent cool weather cocktail.
The Fall Sour
- 2 oz Calvados
- 3/4 oz lemon juice
- 3/4 oz simple syrup
- 1/2 oz egg white
- 1 bar spoon good quality olive oil
Combine ingredients in a mixing vessel and dry shake for at least 10 seconds. Add ice and shake again. Fine-strain up into a chilled cocktail glass. Garnish with a spritz of Herbsaint over the top.