The Spirit
Aged Cherry Brandy — our stone-fruit brandy, aged in small French oak barrels. Cherry, plum, vanilla and a dry finish. It''s begging to be in a sour.
What You'll Need — serves 1
- —55 ml Aged Cherry Brandy
- —25 ml fresh lemon juice
- —15 ml simple syrup
- —1 egg white (or 30 ml aquafaba)
- —2 dashes Peychaud''s or Angostura bitters
- —Maraschino or fresh cherry (garnish)
- —Ice
Glass: Chilled coupe Garnish: Cherry, bitters foam pattern
Instructions
- 1Add all ingredients except the bitters to a shaker with no ice. Dry shake hard for 15 seconds — this is essential for the foam.
- 2Add ice and shake again hard for 10 seconds.
- 3Double-strain into a chilled coupe.
- 4Wait 30 seconds for the foam to rise and settle.
- 5Place 3–4 drops of bitters on the foam. Use a toothpick to drag a simple pattern through them.
- 6Place a cherry on top.
The Story
A well-made sour is one of the most elegant cocktails in existence — tart and sweet and smooth all at once, with the egg white foam adding a textural richness that no other modifier can match. Cherry brandy in a sour brings all of that stone-fruit character into a format that lets it shine.
This is the cocktail people ask for again. Plan accordingly.
> Peychaud''s bitters are slightly sweeter and more floral than Angostura — both work, but Peychaud''s is the better match here.
