A tequila sour made with sea buckthorn. A very tart bright orange berry that grows in coastal regions in Asia, Europe, and Newfoundland. Sea Buckthorn berries themselves are rare bright orange berries that have an extremely tart flavour. They are found to grow in China, Mongolia, Russia, Northern Europe, and Newfoundland. Even though I have lived in Newfoundland most of my life I didn’t discover these little gems until about a year ago. Currently I am all out of the juice and not sure when I’ll be getting another shipment but I look forward to whenever I can get my hands on these. I won a competition put on by Campari group a while back with this cocktail and it was a popular menu item of mine for about a 6 month span. Only to be removed because of the lack of product.
Combine all ingredients in a shaker tin and dry shake (that means shake with no ice) about 10 seconds. I shake the cocktail using a reverse dry shake. Meaning, I shake with ice first. Then strain the drink, add the egg white and shake a second time dry. I find this creates a thicker head on the cocktail because the egg never contacts the ice and becomes diluted. Double strain into a chilled cocktail coupe.