Rye, shaken
Harvest Sour
Barline 1,1,Q,h,ccin
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 1 oz Rye
- 1 oz Apple brandy
- 3/4 oz Lemon juice
- 1/2 oz Simple syrup
- Egg white
Shake hard with ice, then strain.
Coupe, grated cinnamon.
Taste
Equal ounces of rye and apple brandy. Three-quarters of an ounce of lemon, half an ounce of simple, egg white. The foam is the texture; grated cinnamon on the coupe is the spice. Orchard, pepper, lemon, and a dry foam.
History
The Harvest Sour is Sam Ross at Attaboy in New York, printed by Punch and dated by Difford's to around 2017: one ounce rye, one ounce applejack, three-quarters lemon, three-quarters simple, egg white, apple slice and cinnamon. Ross's other split-base drinks, the Paper Plane among them, are the parent method. The pre-1970 manuals carry no Harvest Sour. The equal rye and apple brandy, the lemon, the egg white, and the cinnamon are all here. The simple drops from three-quarters to half an ounce, and the apple slice is left off.
Same shape, other bottles
The Sour family, with the bottle that changed.
- Gin Sourgin for rye and apple brandy
- Mezcal Sourmezcal and lime juice for rye, apple brandy, and lemon juice
- Whiskey Sourbourbon and demerara syrup for rye, apple brandy, and simple syrup
- Pink Ladygin and lime juice for rye and lemon juice
- Daiquirilight rum and lime juice for rye, apple brandy, and lemon juice
- Gimletgin and lime juice for rye, apple brandy, and lemon juice
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.