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w w w. d i s t i n c t l y m o n t a n a . c o m
BUFFALO BILL SOUR
Buffalo Bill, showman, entrepreneur, icon of the West, and all-
around American legend, had a very simple favorite cocktail:
equal parts apple juice and whiskey. We think he was on to
something. But what if you added a pinch of citric acid to the ap-
ple juice and merged it with a cocktail that was first invented in
the century with which he will forever be associated? The result
is a cocktail that is as tart as the classic whiskey sour but with a
hint of apple sweetness to brighten and elevate it.
Would Buffalo Bill have enjoyed it? Well, he was an alcoholic,
so probably, yeah.
1.5 oz of apple cider
Citric Acid to taste
2 oz of Montana Whiskey bourbon
1 egg white
1 dash of Angostura bitters
INSTRUCTIONS
To 3 oz of apple cider, add citric acid until it tastes nearly as sour
as lemon juice but still retains a hint of apple-sweetness. A few
large pinches should suffice.
Now combine acid-adjusted apple cider with bourbon, egg
white, and bitters. Shake vigorously without ice, allowing the
egg to aerate and mix well with the rest of the ingredients, and
then add ice and shake again.
Pour in a whiskey glass and garnish with a sprig of rosemary.
INSTRUCTIONS
In a bowl, gently mash the berries with a fork to release
some of their juices. Combine the chopped parsley, cilantro,
minced garlic with the mashed berries.
Add the red wine vinegar and olive oil. Stir well to combine.
For best results, use a blender or food processor and pulse
until well-pureed.
Season with salt, pepper, and red pepper flakes (if using).
Adjust the seasoning to taste.
Drizzle the chimichurri over the elk meat pasties just before
serving, or serve on the side as a dip.
