Name: St. Stephen's Sour
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Cognac (brandy); 30 ml Caribbean blended rum aged 6-10 years; 22.5 ml Lemon juice (freshly squeezed); 15 ml Orgeat (almond) syrup (2:1)

Serve in a

Highball (max 10oz/300ml)

Garnish:

Lemon zest twist

How to make:

SHAKE all ingredients with ice and strain into glass filled with crushed ice.

1 fl oz	Cognac (brandy)
1 fl oz	Caribbean blended rum aged 6-10 years
3/4 fl oz	Lemon juice (freshly squeezed)
1/2 fl oz	Giffard Orgeat Syrup
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Read about cocktail measures and measuring.

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Recipe contains the following allergens:

Giffard Orgeat Syrup – Nuts

View readers' comments

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

History:

Adapted from a 2014 recipe created by Jeffrey Morgenthaler at Clyde Common in Portland, Oregon, USA.

More cocktails by Jeffrey Morgenthaler

Nutrition:

One serving of St. Stephen's Sour contains 204 calories.

Alcohol content:

1.3 standard drinks
18.1% alc./vol. (36.2° proof)
17.6 grams of pure alcohol

More Tiki/tropical cocktails

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.