The New York Sour was making the rounds in the late 19th century. According to David Wondrich the drink was known as the Continental Sour and the Southern Whiskey Sour, before the name of the New York Sour stuck and … Continue reading
I saw this drink on Jamie Boudreau’s website. While he used 3 oz of cachaça in his drink i decided to reduce it to 2.5 oz. I felt that 3 oz was a little too much for my taste. I also added 2 drops of Fee’s Grapefruit bitters to bring out some of the grapefruit flavor hidden in the marmaladeMarmalade Sour (My Version) 2.5 oz Cachaça
.75 oz Lemon Juice
2 dashes Fee’s Orange Bitters 2 dashes Fee’s Grapefruit Bitters
1 egg white 2 barspoons of low-sugar Orange/Citrus/Grapefruit Marmalade Combine all ingredients in a cocktail shaker and shake well, without ice, until the egg white is fluffed and frothy about 10-15secs. Then add ice and shake for an additional 10 secs. Strain into a chilled cocktail glass.
Notes: The egg white creates a nice light texture for the drink. The flavors of the Cachaça really come through and are nicely rounded out by the sweetness of marmalade. The bitters and the lemon juice create a nice bite to the cocktail. Overall I think its a great cocktail.
Let me know what you think about them.