Tuesday, December 15, 2009

New York Sour

December 8, 2009

Old Overholt rye whiskey
egg white
buddha's hand syrup
lemon juice

Dry shake. Add ice, shake. Fine strain into a cocktail glass and float a bit of dry red wine (we used Cabernet Franc).

Our pastry department is pumping out tons of buddha's-hand citrus syrup, so we thought it would be perfect for a frothy sour. We were right.

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