Clarified New York Sour
Let me make this clear…
I’ve clarified one of my favorite cocktails, The New York Sour. Traditionally made with bourbon, lemon juice, simple syrup then topped with red wine. In this case, I’m clarifying this cocktail using the milk punch technique where we use the acid in lemon juice to bind with the milk solids to produce a crystal clear, delicate and delicious whiskey sour. Today I’m using Bonterra’s Pinot Noir to compliment due to its rich and bold notes that is the perfect floater for this cocktail.
Cheers y’all!
ingredients:
¾ oz | 22.5 ml Pinot Noir
1½ oz | 45 ml Bourbon or Rye
1 oz | 30 ml Lemon Juice
¾ oz | 22.5 ml Simple Syrup
¾ oz | 22.5 ml Whole Milk
instructions:
Combine Bourbon, Lemon juice and Simple syrup into a mason jar and shake. Add mixture to whole milk and let it settle for 2 hours in the fridge. Once curds form, strain through a coffee filter until clear. Add clarified cocktail over ice in a rocks glass. Float #Bonterra Cabernet Sauvignon over top and enjoy.
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Style is personal. So why should your cocktail try to copy somebody else’s?
I teamed up with my friends at Ralph Lauren Fragrances to build a cocktail around their Ralph’s Club New York Parfum, and the fragrance did most of the talking. Black currant, cognac, oud wood. That’s basically a drink order.
So we built a Manhattan style sipper with cognac as the base, swapped the sweet vermouth for creme de cassis and a touch of dry vermouth, added a barspoon of absinthe and a few dashes of bitters, then finished it with an expressed lemon twist for brightness. Given the NY roots on this bottle, I’m calling it The State of Mind.
Cheers, y’all!