The Industry Sour: A Cocktail Born from Love, Not Punishment
The Industry Sour, a cocktail created by Ted Kilgore in 2011 at Taste by Niche in St. Louis, combines Fernet Branca, Green Chartreuse, lime, and simple syrup. Despite its intimidating ingredients—Fernet Branca, made in Milan since 1845, and Green Chartreuse, produced by French monks since at least 1764—the drink was invented as a gesture of hospitality for a fellow industry worker. Kilgore documented the recipe for Esquire in September 2012. The original version is often criticized for its clashing flavors, leading to modifications such as using orgeat instead of simple syrup, adding egg white, or rinsing with Smith & Cross Jamaican Rum. The article, by Jason O'Bryan, explores the cocktail's history and provides a modified recipe.
Key facts
- The Industry Sour was created by Ted Kilgore in 2011.
- The cocktail was invented at Taste by Niche in St. Louis.
- It combines Fernet Branca, Green Chartreuse, lime, and simple syrup.
- Fernet Branca has been made in Milan since 1845.
- Green Chartreuse has been produced by French monks since at least 1764.
- The recipe was featured in Esquire in September 2012.
- Modifications include using orgeat, egg white, or Smith & Cross Jamaican Rum.
- The article was written by Jason O'Bryan.
Entities
Artists
- Ted Kilgore
- Jason O'Bryan
Institutions
- Esquire
- Taste by Niche
Locations
- St. Louis
- Milan
- France