1748 Bakehouse
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Easy
5 MIN
This cocktail gets its sweetness from roasted strawberry Prosecco jam, made locally by 1748 Bakehouse.
Ingredients
SERVINGS: 1
- 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
1. Add all ingredients except bitters to a shaking tin.
2. Dry shake (with no ice) in the tin for 8 to 10 seconds.
3. Add ice to tin and shake for another 8 to 10 seconds.
4. Double strain into a chilled coupe or cocktail glass.
5. Garnish with Peychaud’s bitters and run a toothpick through the drops to create a heart-shaped pattern.
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