This post is sponsored by Old Dominick Distillery. All opinions are my own. Who’s ready for a new fall cocktail? I’ve been experimenting with sours lately, specifically whiskey sours, and mixing in some of my remaining herbs. One of my favorite results is today’s cocktail: the Sage Bourbon Sour, made with Old Dominick Huling Station Bourbon.
If Old Dominick Distillery sounds familiar, you’re probably remembering the two previous times I’ve partnered with them on the blog. Earlier this year I shared a Spiced-Up Old Fashioned with their Memphis Toddy, and a Gin Bramble with their Formula 10 gin. This time, I’m featuring one of their flagship products, the Huling Station Bourbon.
Huling Station is a straight bourbon whiskey. It’s 100 proof, made with a high rye mash bill, and aged for four years. It’s named for Domenico Canale’s original warehouse where he originally made and sold his whiskey. Its palate is bold and classic with a hint of spice, featuring notes of stone fruit, vanilla, and dark cherry, with the perfect touch of smoke on the back end. Earlier this year, Old Dominick released two more whiskeys in the Huling Station collection: a soft, sweet Straight Wheat Whiskey, and the Huling Station Blend, which brings the Straight Wheat together with the classic Huling Station Straight Bourbon.
Huling Station Bourbon is delicious sipped on its own or over ice—and it’s the perfect base for a Bourbon Sour cocktail.
The whiskey sour is a classic cocktail. Sours as a whole use the same foundation, no matter what spirit you use: spirit, citrus, and sugar. With that formula, you can build upon the flavors and create a wide variety of cocktails. In my case, I added some fresh sage from my herb garden—I love how its sweet earthiness balances the tartness from the lemon. And it’s technically a bourbon sour since I used a bourbon, not a straight whiskey. I also took it a step further and made my Sage Bourbon Sour with an egg white.
So, let’s talk about egg whites in cocktails. It sounds odd at first, but many bartenders will add an egg white to sours (and other cocktails, too). Yes, a raw egg white. When shaken, the egg white thickens the cocktail, gives it a smooth, velvety texture and a beautiful foam on top. It’s not necessary for a whiskey sour, but it really takes it to a whole other level. If you’re concerned about the safety of using egg whites in cocktails, check out these tips and recommendations from The Spruce Eats. Basically, if you shop and store smart, you’ll be fine!
Optionally, you can garnish your bourbon sour with a few drops of angostura bitters right on top of the foam. It’s a nice touch, but the cocktail is just as good if you leave them off!
Now… let’s make this Sage Bourbon Sour cocktail!
If you’d like to add some Huling Station Bourbon to your liquor collection, use this locator to find it in your area. If you’re local to Chattanooga, you can buy Huling Station Bourbon at Riverside Wine & Spirits, Imbibe, Harry’s Wine & Spirits, East Brainerd Wine & Spirits, Total Beverage, and more.
Sage Bourbon Sour
- 0.75 oz lemon juice
- 0.75 oz simple syrup
- 5-8 sage leaves (depending on size)
- 2 oz Old Dominick Huling Station Bourbon (or your favorite bourbon)
- 1 egg white
- Add lemon juice, sage leaves, simple syrup, and bourbon to a shaker.
- Carefully crack an egg white into the shaker.
- Dry shake (without ice) for 15 seconds to incorporate the egg white.
- Add ice and shake for 10 seconds to dilute and chill.
- Double-strain into a cocktail glass. Garnish with a sage sprig and lemon peel, and optionally a few drops of bitters.