Tuesday, April 11, 2017

rio grande sour

1 1/2 oz Aged Cachaça (Seleta Gold)
1/2 oz Jagermeister
3/4 oz Lemon Juice
3/4 oz Simple Syrup
1 slice Orange
1 Egg White

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with fresh orange zest. I also muddled the orange slice before shaking.
Two Tuesdays ago, I decided to make an egg white Sour that I had spotted in a Punch Drink article on Jägermeister. The recipe was the Rio Grande Sour created by Ranjini Bose at the Seamstress in New York City. Once prepared, the Rio Grande Sour offered an orange, cinnamon, and grassy aroma that led into a creamy lemon and orange sip. Next, the swallow showcased the cachaça's grassy rum notes pairing with the Jägermeister's cinnamon, licorice, and ginger ones.

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