Let me make this clear…

Together with my friends at @bonterra, 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!

🍹Do you like Piña Coladas but hate getting caught in the rain?🍍Well read on below...
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Sorry I've been a bit MIA lately, I was a little sick but finally feeling well enough to do some experimenting today after reading a couple articles on punch_drink.
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Let me introduce you to a Clarified Milk Punch, the scalded milk coagulates with the citric acid in the cocktail and strained through a fine sieve to produce the clearest cocktail you've ever seen. Believe it or not, there's actually an ice cube in this viskistyle rocks glass 😉🥃💎