Let me make this clear…

Together with my friends at @bonterra, I’ve clarified one of my favorite cocktails, The New York Sour. Traditionally made with bourbon, lemon juice, simple syrup then topped with red wine. In this case, I’m clarifying this cocktail using the milk punch technique where we use the acid in lemon juice to bind with the milk solids to produce a crystal clear, delicate and delicious whiskey sour. Today I’m using Bonterra’s Pinot Noir to compliment due to its rich and bold notes that is the perfect floater for this cocktail.

Cheers y’all!

ingredients:

• ¾ Part Bonterra Pinot Noir (Floater)

• 1½ Part Bourbon or Rye

• 1 Part Lemon Juice

• ¾ Part Simple Syrup

• ¾ Part Whole Milk

tools:

• Shaking Tins

• Jigger (Japanese Style)

• Hawthorne Strainer

• Fine Strainer

• Glassware

• Other Tools

• Complete Bartending Set

instructions:

Combine bourbon, lemon juice and simple syrup into a mason jar and shake. Add mixture to whole milk and let it settle for 2 hours in the fridge. Once curds form, strain through a coffee filter until clear. Add clarified cocktail over ice in a rocks glass. Float #Bonterra Cabernet Sauvignon over top and enjoy.

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Check it out on Instagram:

USEFUL LINKS:

• My camera gear

• Other bar tools

• Glassware

• Tech gear

• Coffee gear

• Books I recommend

Disclosure: 

Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase. 

If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!