Jitterbug Sour

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Jitterbug Sour ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Rye Whiskey	60 ml	6 cl	2 oz	4 parts
Bénédictine	15 ml	1.5 cl	0.5 oz	1 part
Lemon Juice	22.5 ml	2.3 cl	0.8 oz	1.5 parts
Honey Syrup	15 ml	1.5 cl	0.5 oz	1 part
Egg White	15 ml	1.5 cl	0.5 oz	1 part
Aromatic bitters	1 dash	—	—	—

Garnish: One compact lemon twist and one restrained aromatic-bitters dash on the foam

1. 01

   Chill the coupe thoroughly, prepare the One compact lemon twist and one restrained aromatic-bitters dash on the foam, and ready the shaker.

2. 02

   Measure rye whiskey, benedictine, lemon juice, honey syrup, egg white, aromatic bitters accurately and add them to a clean cocktail shaker.

3. 03

   Fill the shaker about three-quarters full with solid ice cubes and seal it firmly.

4. 04

   Pre-chill a coupe. Dry-shake the rye whiskey, Bénédictine, lemon juice, honey syrup, and egg white for 10 seconds. Add solid ice and shake again for 10–15 seconds, fine-strain into the coupe, let the compact foam settle, place one restrained dash of aromatic bitters on it, then add one short compact lemon twist.

5. 05

   Fine-strain into the chilled coupe so no small ice fragments reach the drink.

6. 06

   Finish with One compact lemon twist and one restrained aromatic-bitters dash on the foam and serve immediately.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.