We came up with this one last year but it never made it to the menu due to an egg white being in it. Yeah, I’m old and my excuse is it’s a bit hokey at this point and no bartender actually wants to do all that shaking…Its pretty annoying…But the punters really love an egg white drink. They call them sours which is a bit of a misnomer. Add an egg white to a drink and it becomes a flip… Well… Ish… There’s a lot of history here and the waters are muddy…The old school flips were whole eggs and warmed beer…Yeah, sounds odd and a bit gross. There’s a bit of controversy concerning sour versus flip and adding egg white…Yeesh…It’s all very nerdy and no one really cares anyway… The flip people say that it’s a flip because there’s no citrus. The sour people say egg white is optional, so ordering a drink as a sour (meaning you want an egg white) is just fine. Technically, sours originally did not have egg whites, however. And yes, I did the work for you..But today if someone orders a whiskey sour then nine out of ten times they want an egg white. The present is all that matters.

I did one hell of a deep dive last year on egg whites and when they entered cocktails read on here, here, and here if you’re so inclined.

The whole reason why drinks had names in the first place was so they were easy to order. Duh. Choose a style and a spirit, add them together, and then shout them across the noisy, busy bar to the bartender. “Whiskey fix! Gin fizz!” and so on and so forth.

This one came about because I originally dashed cinnamon bitters across the top to finish and it formed an X shape. To this day I still haven’t been able to replicate that dash. It’s easier to lay it on there with a dripper thingy.

Although…There is something to the whole Pollack style…It’s random and therefore each cocktail is more unique…Like a snowflake…

Weapon X

2 oz.Bourbon or Rye

1 oz. Fresh Lemon Juice

.5 oz. Bananum

.5 oz. Fermented, Salted Bergamot Honey

White of one egg

Dry shake, reverse dry shake, whatever.

Double strain into large coupe.

Mark with an “X” using cinnamon bitters. We make our own.

The more important detail here is the bergamot honey. Yeah, it’s cool to get these ingredients here in SoCal.

Hey! I remembered to take a crappy picture.

Take the peels and the supremes of your bergamot and add two parts honey to one part flesh, then add a nice pinch of salt. Yeah, not too scientific. I even leave the seeds in there. Give it like six or seven days and it’ll start to get weird. Strain it off and there you go.