Our take on the classic New York Sour cocktail. The Uptown Pour combines Survivor's Cut Whiskey and warming ginger and cinnamon with a Cabernet wine float to finish.
Ingredients
- 2 oz Survivor's Cut Bourbon Whiskey
- .75 oz Fresh Lemon Juice
- .75oz House-made Cinnamon Liqueur
- .75 oz Ginger-Tumeric-Lemongrass Syrup
- 1.5 oz Cabernet Sauvignon Floater
- 1 Egg White
Directions
- Pick out a Coupe glass and add ice to chill it while building the cocktail.
- Crack an egg and separate the whites into a cocktail shaker. Discard the yolk and shell.
- Using a jigger, measure all ingredients, except for the Cabernet Sauvignon, into the cocktail shaker.
- Seal your shaker well and shake for 10-15 seconds without ice.
- Add ice to the shaker and shake hard for 15-20 seconds until the shaker becomes cold and frosty.
- Discard the ice from the Coupe glass.
- Using both a Hawthorne strainer and a fine-mesh strainer, double strain the cocktail into the chilled Coupe glass.
- Place the back of a bar spoon against the inside rim of the Coupe glass, allowing it to gently touch the foam. Slowly pour the Cabernet wine over the back of the spoon, letting it float on the surface and spread evenly around the top of the cocktail.
- Hold a lemon peel with the skin side facing the drink, then pinch it to release the oils over the top of the cocktail. Rub the peel along the rim of the glass.
- Use a dropper and drop angostura bitters on top of the egg white foam and run a toothpick through the dots to create a design.
- Garnish with candied ginger and a Luxardo Cherry on a cocktail pick.
Garnish
Red Wine Float, Candied Ginger, Luxardo Cherry
Made with
Survivor's Cut Bourbon Whiskey · $64.95
