Saturday, September 7, 2019

soursop sour

1 1/2 oz Gin (Beefeater)
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.
The Soursop Sour began with gin's pine coming through underneath the mint and peppery floral garnish aroma. Next, lemon and a creamy melon sip gave way to gin, pineapple, clove, and allspice flavors on the swallow.

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