california sour
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california sour
This is probably a Top 3 original I came up with last year that I have been literally dreaming about ever since.
With prime citrus season nearly over, it’s about f*cking time that I finally circled back on this recipe.
Considering the citrus I have access to during this season all come from California, I built this cocktail out using almost exclusively St George Spirits products, who carefully source most, if not all, of their ingredients from their state.
St. George is arguably the most famous California liquor brand, and I love their products and their ethos. So, here’s an ode to their CA Absinthe, cult-following Spiced Pear Liqueur, and one of my favorite gins, their Dry Rye — all in one delicious cocktail.
The Dry Rye is now tricky to find, so this time around I used Four Pillars Rare Dry Gin as a suitable substitute (just use a modern, botanical style gin).
Ingredients
1/8 tsp | .63ml st george spirits Absinthe Verte
0.5 oz | 15ml cardamom & vanilla syrup (recipe below)
0.5 oz | 15ml st george spirits Spiced Pear
0.75oz | 22.5ml lemon juice
1 oz | 30ml grapefruit juice
1.5 oz | 45ml st george spirits Dry Rye gin or other modern dry gin
1 egg white
Directions
Make cardamom & vanilla syrup (recipe below). Add all ingredients into a shaker tin. Dry shake, strain, then shake with ice. Double strain into cocktail glass, garnish with 3 cardamom pods.
How to Make Cardamom & Vanilla Syrup
250 grams water
250 grams cane sugar
20 grams green cardamom pods (crushed)
1 vanilla bean
Gently grind cardamom pods to break them open. Toast them in a sauce pan.
Slice a vanilla bean in half, scrap out seeds, then combine those into the sauce pan with sugar and water, stir until sugar has completely dissolved then set aside off the heat and let steep for 20 mins.
Strain out large solids. Reserve in the fridge for up to 1 month.
