Chef Big DA technical, keto-friendly bourbon sour utilizing wagyu tallow-washed bourbon and cold-smoke infusion for a drink with serious structural integrity.
Combine the tallow-washed bourbon, lemon juice, monk fruit syrup, and egg white in a shaker without ice. Perform a 'dry shake' for 30 seconds to build the protein structure of the foam.
Add large-format ice to the shaker and shake vigorously until the tin is frosted. Double strain into a chilled coupe glass.
Using a handheld smoking gun loaded with cherry wood, trap a dense cloud of smoke under a glass dome over the cocktail for 60 seconds.
The smoke infusion adds aromatic complexity that mimics a long rest in the pit.
Remove the dome, express a lemon peel over the surface, and dot the foam with aromatic bitters in a precise geometric pattern.
The key here is the 'fat wash' technique. By infusing the bourbon with smoked wagyu tallow, you're introducing a silky viscosity and a deep, savory umami that cuts through the citrus. Since we're keeping it keto, the monk fruit syrup provides the necessary structural sweetness without the glycemic spike. Ensure your egg white is room temp for the most stable foam—we're looking for a meringue-like head that can support a garnish. Drink it while the smoke is still swirling.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.