Just back from Austin, TX, where I was hosting a seminar on tequila for the International Association of Culinary Professionals. Most of that time was spent working (or should I say, “working,”) but I took an evening off to see a local sight: hundreds of thousands of bats swarming from the Congress Avenue Bridge.
I signed up for a booze cruise, including dinner and drinks by Tipsy Texan, aka David Alan, who I’d met at Tales of the Cocktail a couple of years back.
One of the drinks he made for our crew was The Rumble Sour, made with a local Texas liqueur that was new to me, Balcones Rumble. It’s made with texas wildflower honey, turbinado sugar, and mission fig, and reminded me a little of Wild Turkey’s American Honey liqueur.
The Rumble Sour, by David Alan
1 1/2 ounces Balcones Rumble honey liqueur
1/2 ounce orgeat
1 egg white
3/4 ounce lemon
In a cocktail shaker, shake vigorously with ice. Strain into a rocks glass over fresh ice.