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Dutch Sour
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Dutch Sour
Serve in a Rocks glass
| 2 oz | Ketel One Vodka |
| 1⁄2 oz | Orange Curaçao liqueur |
| 3⁄4 oz | Lemon juice (freshly squeezed) |
| 1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1 dash | Bob's Grapefruit Bitters |
| 1 dash | Orange Bitters by Angostura |
| 1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Egg white replacement (vegan) |
Garnish: Orange zest twist
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and strain into ice-filled glass.
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A floral orangey riff on a vodka sour.
History:
Adapted from a recipe created by Tess Posthumus, Amsterdam, The Netherlands. Tess' original recipe called for orange syrup rather than orange curaçao and sugar syrup.
Nutrition:
One serving of Dutch Sour contains 216 calories
Alcohol content:
- 1.6 standard drinks
- 18.4% alc./vol. (18.4° proof)
- 22.2 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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