Posted on July 8, 2013
The dominant taste of this cocktail draws on the creaminess of the heff, raw honey, and egg white, while the coolness of the black pepper, the lemon juice, and the effervescence cuts through just enough to balance it out. This is best served in a long tall collins or highball glass, so that as few of the bubbles as possible escape and also so that you don’t need to use ice.
2 oz. rye whiskey (Old Overholt is the best cheap option)
1 oz. lemon juice
1/2 oz. honey syrup
1/2 egg white (easiest to use a whole egg white and make two drinks at once)
A bit of cracked black pepper
A Wheaty beer (e.g., heferweisen)
So begin by sticking your glass in the freezer to chill. Add the whiskey, lemon, honey syrup (2 parts honey, 1 part water),
and egg white to a cocktail shaker. Shake it for thirty seconds before adding any ice; then add a lot of ice and shake for another thirty (this allows the egg white to emulsify without diluting the other ingredients with too much meltage). Strain into your glass leaving 2/3 to 1/4 space for the beer. Gently stir in the beer to top off, and crack just a little black pepper on top of the foam.