Looking at the recipe, you’d think the Expat was a weathered classic from the annals of cocktail history, the Platonic ideal of a bourbon-lime sour.
Surprise – the Expat is a recent invention, from Lauren Schell at Little Branch in Manhattan circa 2009, named after she’d moved overseas.
It’s a brilliant, necessary addition to the sour pantheon – bourbon and lime is a natural combination, and a fresh alternative to lemon in your typical sour.
Schell calls for a mint leaf garnish. While it’s not strictly necessary, it adds a bright, living flavor to the drink and we highly recommend it.
The original recipe goes with Angostura bitters, but we’ve also tried it with peach bitters and found it quite delicious.
- 2 parts Bourbon
- 1 part Lime juice
- ¾ part Simple syrup
- 2 dashes Aromatic bitters or Peach bitters
Shake all ingredients with ice. Strain into a chilled coupe or cocktail glass. Garnish with a freshly-slapped mint leaf or a twist of lime.
Get the App
The Cocktail Party app puts this drink – and hundreds more – in your pocket, and tells you what you can make from the ingredients you have at home. It's the best $3.99 you'll ever spend on a drink.
- Featured in Nine Awesome Cocktails that Should Be Modern Classics at Eater