This smooth and tart winter delight is basically a Boston Sour, where the bourbon has been infused with grapefruit peel. I sampled this drink in Vancouver at West Restaurant, where the bar program is ably commanded by award-winning mixologist David Wolowidnyk.
As you know by now, I really like sours, and it’s neat to see more bartenders playing around with grapefruit in this style of drink. This version is light and lemony, with a lip-puckering kiss from the grapefruit and an affectionate slap from the bourbon. Be careful though — after one sip you might end up in a race to the bottom of the glass.
- 2 oz grapefruit peel-infused bourbon*
- 1 oz honey syrup (2/3 honey to 1/3 water)
- 3/4 oz fresh lemon juice
- Egg white
- Garnish: lemon twist
Method: Combine ingredients and shake quickly with ice to chill. Remove ice and shake again to maximize foam. Strain into a rocks glass and garnish with a lemon twist set atop the foam.
*Grapefruit-peel infused bourbon
- The peels of two grapefruits, with as little pith as possible
- A bottle of bourbon of your choice
Method: Pour the bourbon into an infusion jar, such as a large 1 L mason jar. Add the grapefruit peels. Seal and let sit at room temperature for two days. Strain out peels and enjoy.
— Recipe courtesy David Wolowidnyk, West Restaurant