St. Catherine’s Sound/recipes/gentleman-jack-st-catherines-sound
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About The St. Catherine’s Sound Cocktail
Kyle Law’s riff on the Whiskey Sour is also a crash course in cocktail history. He uses Jerry Thomas’ classic sour template from 1862. In 1922, London barman Robert Vermeire wrote, “A few drops of egg improves all sours.” Law followed this suggestion by milk-washing his house-made sour mix. That ingredient also reflects major bartending trends from the past 40 years. He uses freshly squeezed juice—a practice that became common in cocktail bars in the 1990s—to make a sour mix, which was a staple of the 1980s. But you don’t need to know any of the history to appreciate the subtle and delicious St. Catherine’s Sound.
Add all ingredients into a shaker with 3 2-inch ice cubes and shake 6-10 times to chill and aerate the cocktail with minimal dilution.
Strain into a rocks glass over a large ice cube.
Garnish with a dehydrated strawberry.
*Acid-adjusted sour mix (milk-washed): Create an oleo with 10 grapefruit peels, 10 lemon peels and 4 orange peels and let it sit overnight. Combine the oleo with 9 oz grapefruit juice, 9 oz lemon juice and 4 1/2 oz orange juice until sugar dissolves. Bring 18 oz whole milk to a boil and slowly pour into sour mixture. Allow to sit and curdle for no less than 6 hours. Lastly, pour mixture through a mesh strainer several times (use the same milk-curdle-filled strainer) until mixture is relatively clear. Add ascorbic acid to taste, then bottle. Can be refrigerated for no longer than 15 days.