Filibuster Cocktail

Filibuster: the use of extreme dilatory tactics in an attempt to delay or prevent action especially in a legislative assembly. While the name may seem a little out of sorts I wouldn’t loose any sleep over it: after all, a rose by any other colour; right? This young cocktail has a somewhat hidden backstory but in the end its the flavours and textures in the glass that matter, age is nothing but a number.

Yet another trendy cocktail brought to us from sunny California. After some research this drink had to have the spotlight somewhere between 2009 and 2016. While typically I have spent most of my cocktail life enjoying the classics every now and again something special does come out of the current trendiness of todays bar scene.

This rye-based cocktail credited to Eric Adkins is surprisingly well balanced for my pallet. Often when looking at cocktail recipes I find that the proportions are off and I need to increase the sweet element to balance out the acidity however in this cocktail it worked surprisingly well. The egg, yes there is an egg white in this drink, plays a large role toward balancing the drink.

The Filibuster:

Ingredients:

1.5 oz. rye whisky

.75 oz. lemon juice

.5 oz. maple syrup

Egg white from one fresh egg

Angostura bitters

Directions:

Dry shake (no ice) the egg white for up to a minute, until it becomes white and frothy.

Add the lemon juice, ice, maple syrup and whisky to the shaker tin; shake for twenty seconds, or until adequately cooled.

Strain into a martini or coupe glass, top with several drops of Angostura Bitters.

Serve.

At first glance I thought of this cocktail as a seasonally transitional cocktail, I was wrong.   This cocktail would be lost in the dog days of summer but anywhere from the early days of autumn to the middle of spring. The egg may turn off a few of you, but for those who know and love what an egg white does for a cocktail, you will certainly not be disappointed.