Expat

Taste

Two ounces of bourbon, a full ounce of lime, half an ounce of simple, two dashes of Angostura. Lime, so the sour is sharp and green; the sugar is thin against that ounce of juice. Shaken, coupe, mint. Clove on the lime.

History

Lauren Schell built the Expat at Little Branch in Manhattan in 2009. She did not name it until she moved overseas and the bar kept sending the bourbon shake out; Expat seemed the obvious word. Erick Castro printed the spec in Eater in 2015: two ounces of bourbon, an ounce of lime, three-quarters simple, Angostura, mint. The bourbon, the full ounce of lime, the mint, and the dashes match Castro's spec; the simple is half an ounce, a quarter ounce under his.

• Eater, Nine Awesome Cocktails That Should Be Considered Modern Classics

Same shape, other bottles

The Sour family, with the bottle that changed.

• Winter Daiquiriaged rum and demerara syrup for bourbon and simple syrup
• Bennettgin for bourbon
• Buster Brownlemon juice and demerara syrup for lime juice and simple syrup
• Mexican Firing Squadtequila and grenadine for bourbon and simple syrup
• Stan Leelight rum, gin, and grenadine for bourbon and simple syrup
• Pey-Lécachaça, lemon juice, and grapefruit juice for bourbon and lime juice