Sour Grapes
-
Sour Grapes
Serve in a Coupe glass
| 1 1⁄2 oz | Bourbon whiskey |
| 1 1⁄2 oz | Pineau des Charentes blanc |
| 1⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 3⁄4 oz | Lemon juice (freshly squeezed) |
| 1⁄2 fresh | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 3 dash | Angostura Aromatic Bitters |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A bourbon whiskey sour with a splash of pineau des charentes providing the grape influence.
History:
Adapted from a straight-up bourbon based recipe created by Robb Jones at Bellecour Bar in Wayzata, Minnesota, USA.
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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The lemon really augments the grape taste too.
This isn't a life changing cocktail like the Negroni, it's just really nice.
Pineau is somewhat under-known - I've had a lovely summer afternoon with it.