A few weeks ago I was out having fun with friends for my buddy’s birthday (There’s a post about it) . While we were out we stopped into a great craft cocktail bar (named and hyperlinked in the other post) where I met one of the greatest drinks I have ever put to my lips. If you know me, that is a HUGE deal. Of course, it included my favorite booze – bourbon. And, it is served chilled but without ice so you get the straight dope. To say I had a revelation would be going too far but, this baby is at least as good as the best Sazerac I’ve ever had. Again, I have had the best and if you meet Owen at the Violet Hour in Bucktown – you too can enjoy one (yes, I know that is a rye drink but for those who know that – I want you to know where to rank this cocktail).
Okay, enough on that. Let’s get down to the nitty gritty . . . how is it made?
Well, let’s find the right ingredients first. I like Buffalo Trace right now so that takes care of the bourbon. The juice is easy, half of a fresh-squeezed lemon will do it. What makes it pink? At the place I first had it, they used grosielle syrup (currant syrup) but I am using raspberry gum syrup. Don’t get me wrong, as soon as I can get my hands on fresh currants, I will be making my own groseille syrup because the heat note from the currants takes adds a beautiful complexity that is not to be missed. And, finally you will need sherry. I followed suit from my first experience and bought Lustau’s Manzanilla Papirusa.
Next, you need the proportions and methods. I have included pictures to help us along:
3/4 oz. sherry
1 oz. boubon
1/2 oz syrup
1/2 lemon squeezed (or to taste)
Yep! That’s it. I like to chill the low ball glass this wonderfulness is heading for. And, as seen in the picture, you are going to rigorously stir this over ice (I cover the glass with my non-stirring hand so I can really beat up the ice) for a fifteen count. Empty the low ball glass and strain in your magic elixir. Enjoy!