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1748 Sour

  • Clint Carter
  • Feb 4
  • 1 min read
1748 Sour cocktail recipe
This cocktail gets its sweetness from roasted strawberry Prosecco jam, made locally by 1748 Bakehouse. Photo by Nick Hogan.

Makes 1 cocktail


Ingredients

1-1/2 ounces Minke gin (or a similar, less juniper-forward gin)

1/2 ounce St. George Bruto Americano (Campari would be a good substitute)

3/4 ounce lemon juice

1 tablespoon 1748 Bakehouse roasted strawberry Prosecco jam

1 egg white

6 drops Peychaud’s bitters, for garnish


About this recipe

The 1748 Sour is a great example of how versatile sours can be. A standard sour is typically made with a spirit of your choice, simple syrup and a citrus component. To make this cocktail my own, I substituted the syrup with the delicious roasted strawberry Prosecco jam from 1748 Bakehouse. The strawberry note from the jam pairs well with red bitters and botanicals from a soft, less juniper-forward gin.


Instructions

Add all ingredients except bitters to a shaking tin. Dry shake (with no ice) in the tin for 8 to 10 seconds. Add ice to tin and shake for another 8 to 10 seconds. Double strain into a chilled coupe or cocktail glass.


Garnish with Peychaud’s bitters and run a toothpick through the drops to create a heart-shaped pattern.


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