by Jordan Catapano

The current naming trend in restaurants and bars is to use two names together that either make perfect sense or absolutely no sense at all. In San Francisco there is Flour & Water, Stir & Star, and Sons & Daughters. In Los Angeles I’ve got Brick & Mortar, Post & Beam, Tar & Roses, and Night & Market. But well before this shift in eatery nomenclature, there was one traditional bourbon drink that set trends all on its own: Fox & Hound.

The Fox & Hound has a perfect balance of bourbon, Pernod and lemon juice, and enough egg white to give the drink a velvety texture that will transport you right to a speakeasy during Prohibition.

Fox & Hound
1.5 ounces Bulleit Rye bourbon
½ ounce Pernod
½ ounce lemon juice
½ teaspoon sugar
1 egg white

Directions
Fill a martini shaker with ice. Add each ingredient and shake until the drink begins to froth. Strain into a cocktail glass and serve immediately.