North South Sour
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North South Sour
Glass:
Photographed in an Urban Bar Retro Optic Coupette 15cl
| 1 oz | Italian Brandy |
| 2⁄3 oz | Nonino AnticaCuvée Riserva 5 Year Old Grappa |
| 1⁄3 oz | Lustau Oloroso Don Nuño Sherry chilled |
| 1⁄2 oz | Honey syrup (3 parts honey to 1 water by weight) |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
| 1⁄12 oz | Extra virgin olive oil |
| 1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of grated nutmeg.
How to make:
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
Garnish:
- Dust with freshly grated nutmeg.
Allergens:
Recipe contains the following allergens:
- Oloroso sherry - Sulphur Dioxide/Sulphites
- Egg white (pasteurised) - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
If you only have unaged rather than aged grappa, then this cocktail still works well, but the olive oil influence is more amplified. This is a unique, must-try cocktail for so many reasons.
History:
An adaptation of Lorenzo Antinori's Olive Oil Sour, inspired by comments shared by Simon Sedgley, a fellow Discerning Drinker. The name refers to grappa and brandy, predominantly coming from northern Italy, while olive oil is mostly made in southern Italy.
Nutrition:
One serving of North South Sour contains 166 calories
Alcohol content:
- 1.2 standard drinks
- 15.46% alc./vol. (30.92° proof)
- 16.6 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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