Northwest Sour

Bellingham, Washington, may not seem like your typical cocktail destination, but Swim Club is evidence that the city’s bars are just as notable as those in nearby Seattle and Vancouver, BC.

1 oz. pear brandy
1 oz. mezcal
¾ oz. fresh lime juice
¾ oz. ginger gum syrup
1 fresh egg white (pasteurized if you like)
Tools: shaker, strainer
Glass: double rocks
Garnish: ground cinnamon

Shake all the ingredients without ice until foamy, then add ice to the shaker and shake again to chill. Strain into an ice-filled glass.

Ginger Gum Syrup: In a blender, combine 300 grams (about 10½ oz.) of fresh ginger juice with 500 grams (about 17½ oz.) of water and 600 grams (21 oz.) of superfine sugar, and blend for 30 seconds. Add ¼ tsp. of xanthan gum and blend on high for 60 seconds. Keeps refrigerated for up to 2 weeks.

Dennis Schafer, Swim Club, Bellingham, Washington 

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