New York Sour
Based on the classic whisky sour, this Bulleit twist is made decadent with ruby port.
- 1.5 oz. Bulleit Bourbon
- 1 oz. Lemon juice
- .5 oz. Sugar syrup
- 1 oz. Ruby Port
- 1 oz. pasteurized egg white or 1 fresh small egg white
- Lemon wedge
- Rocks glass
- Cubed ice
- Add the Bulleit, lemon, sugar and egg white to a cocktail shaker and shake hard to mix
- Strain into an old-fashioned glass full with ice
- Gently float the port on the surface
- Garnish and serve
Alcohol content: 0.6 fluid oz. per serve.