Edible Shasta Butte

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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

    • SUBSCRIBE TO THE MAGAZINE AND NEVER MISS AN ISSUE.

    • WHO WE ARE – HOW TO ADVERTISE – CONTACT US

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CREAMY WHISKEY SOUR

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.

Variations:

(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.