In small mason jar, combine 1 jigger (1½ ounces) fresh squeezed lime juice, 1 jigger fresh squeezed lemon juice, and 2 jiggers local honey or agave. Set this sour mix aside.
In a cocktail shaker, add a jigger of egg white, a jigger of Chico’s Isern & Sons Early Harvest Extra Virgin Olive Oil (without ice), and a pinch of salt. Shake until frothy. Add 2 jiggers of sour mix, 2 jiggers of rye whiskey (the spiciness of the rye enhances the spiciness of the olive oil) to the frothy egg-oil emulsion. Add ice, and shake like the devil. Serve in a sour/old-fashioned glass with a big ice cube. Garnish with a twist or a brandied cherry if you’ve got one.
(1) For an Orange Cream Whiskey Sour, do more or less same as above but make sour mix with ½ lime juice and ½ orange juice. Use Blood Orange olive oil from Bamford Family Farms in Oroville. Garnish with orange twist.
(2) Use the fat-washed bourbon in place of the rye.
Stephen David Caldes is a writer, home cook, and assistant professor in the Journalism and Public Relations Department at CSU, Chico. He has many hobbies, but eating with friends is his favorite.