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Recipes

New York Sour

Category
Whisk(e)y
Brand
Bulleit
Season / Occasion
Winter
Drink / Cocktail
Sours & Fizzes

Based on the classic whisky sour, this Bulleit twist is made decadent with ruby port.

RECIPE

  • 50ml Bulleit Bourbon
  • 25ml Lemon juice
  • 15ml Sugar syrup
  • 25ml Ruby Port
  • 25ml pasteurised egg white or 1 fresh small egg white
  • Lemon wedge
  • Rocks glass
  • Cubed ice

PREPARATION

  1. Add the Bulleit, lemon, sugar and egg white to a cocktail shaker and shake hard to mix
  2. Strain into an old-fashioned glass full with ice
  3. Gently float the port on the surface
  4. Garnish and serve

Alcohol content: 19.1g per serve.