Holland House Sour

Written By Al Culliton

This delicious little number takes inspiration from several classics, including a variety of brandy sours and punches and, of course, the New-York Sour. A base of brandy, lemon, cacao, and vanilla gets topped off with a classic "claret snap" for a tannic note that fits really well with the dried fruit and chocolate in the drink.

INGREDIENTS

1½ oz. brandy
¾ oz. lemon
½ oz. crème de cacao
¼ oz. rich vanilla syrup
4 drops saline solution
Heaping ¼ oz. red wine, to float

ABV LEVEL

Combine all in a cocktail shaker. Add ice and shake vigorously for 15 seconds. Double strain into a chilled Nick & Nora glass. Using a barspoon, carefully float red wine on top.

 
Al Culliton
Previous

Ladies’ Delight
Next

Bardwell’s Ferry Flip