3 oz Soursop Nectar
3/4 oz Lemon Juice
1 oz Simple Syrup (3/4 oz)
2 dash Angostura Bitters
Shake with ice and strain into a double old fashioned glass (Tiki mug with crushed ice). Garnish with an orchid (nasturtiums and a mint sprig).
One of the other tropical juices that I purchased was soursop nectar to make a few recipes. Soursop grows in the Caribbean, and its fruit despite looking like Durian has a pleasant pineapple aroma, strawberry, apple, and citrus flavors, and a creamy texture. The drink that I started with was a 2004 creation by Audrey Saunders at Bemelmans Bar in Manhattan a year before she opened up the Pegu Club. Overall, the Soursop Sour reminded me of a juice-forward Pegu Club given the gin, citrus, and bitters combination, but in the end, it was much more subtle.
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