This month, the Advocate visited the Five Eyed Fox in Turners Falls, where co-owner Aric Binaco showed us how to make a Bison Sour, a velvety, pleasantly sweet cocktail with a hint of spice. Here’s the recipe:
The Bison Sour
2 ounces bison grass-infused vodka (infuse your own or buy Zu bison grass-vodka)
1 ounce fresh-squeezed lemon juice
1/2 ounce simple syrup (aka sugar water)
1/2 ounce egg white (optional, for texture)
1 or 2 dashes of chicory cherry bitters
A dash of cinnamon
To make: Mix ingredients in a shaker over ice. Shake vigorously for ten seconds. Strain into a rocks glass with ice. Garnish with cinnamon if desired. Enjoy!
Until next month, cheers!
—Peter Vancini, firstname.lastname@example.org