Cocktail of the week: Naifs’ NY sour
Description: A vegan take on the traditional sour.
Ingredients
- 50ml Kentucky bourbon
- 25ml fresh lemon juice
- 15ml 2:1 sugar:water sugar syrup
- 4 dashes Peychaud’s bitters, or 2 dashes Angostura bitters
- 30ml fresh soy milk
- 10ml medium-bodied red wine, to float on top
Instructions
- Pour the bourbon, lemon juice, sugar syrup and bitters into a glass. Put the soy milk in a second glass, then pour the bourbon mix on top and leave to sit for five minutes without stirring.
- Put a wet coffee filter paper in a coffee filter funnel and set it over a glass. Pour in the soy milk/bourbon mix and leave to filter through. Pour back into the funnel and pass through the filter a second time. Repeat, if need be, until the liquid runs clear (the number of times you’ll have to do this will depend mostly on the size of the batch you are making).
- For each serving, pour 110ml clarified whiskey sour mix into a rocks glass filled with ice, carefully pour in 10ml red wine on top, to create a float, then serve.