Spencer's Sour

October 28, 2011: Kris Holechek Peters; Filed under: Recipes , chocolate , cognac , egg white , lemon juice , simple syrup

This week back in 1955, the average home kitchen changed forever. You can thank Raytheon’s Percy Spencer - and the candy bar in his pocket - for being able to nuke your leftovers. Hear the radioactive history of the microwave, then get toasted in no time at all with this custom cocktail:

“Spencer’s Sour,” as cooked up by Bob McCoy of Island Creek Oyster Bar in Boston, MA - home of Raytheon corporation.

Into a Boston shaker (no ice) add:

1 1/2 oz. chocolate-infused Cognac (via Dave Arnold’s nitrous-oxide technique)
1 oz. Demarara syrup (raw sugar syrup)
1 oz. lemon juice
1 egg white

Shake to emulsify the egg, then add ice and shake again. Strain into your favorite chilled glass. Add some chocolate shavings to the rim. Zap it down, instantly defrosting your tastebuds.

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