The Bartender: Robyn Winters @ Scratch (132 W Main St, Norman)
A mainstay in the Norman booze-slinging scene, Robyn has been bartending for nearly a decade, starting in Campus Corner and then finding her passion in craft cocktails at Scratch. Her riff on the egg white sour has complex spice and dried fruit notes that will make you feel as cozy as your favorite old sweater.
Ingredients
- 3/4 ounce lemon juice
- 1/2 ounce Cinnamon Plum Coriander Syrup
- 1½ ounces Fabuloso Spanish Brandy
- 1/2 ounce La Gitana Manzanilla Sherry
- 2 dashes Bittercube Blackstrap Bitters
- 1 egg white
Preparation
To make the Cinnamon Plum Coriander syrup, pick up cinnamon plum black tea from Urban Teahouse, located at 519 NW 23rd St. Steep the tea and strain. In a large pot, toast some coriander at medium-low heat. You’ll know it’s ready when you can smell the toasty spiced aroma. Add the tea and an equal amount of sugar and simmer until sugar is dissolved. Let cool.
Add all ingredients to a shaker tin with no ice. Dry shake vigorously for at least 30 seconds, then add a scoop of ice and shake again for 30 seconds. Strain into a cocktail glass, and garnish with a clove of star anise.
