Often in the cold of winter, I crave a refreshing sour or a robust glass of red wine. This beautiful cocktail fills both of those cravings in a way that is greater than the sum of its parts. Our twist on the classic New York Sour combines the citrusy notes of Dry Hopped Gin and the rich flavor of a Zweigelt red wine. The Dry Hopped Gin and the Zweigelt we used are both artisanally made in Summerland, BC. Thus, the name change to Summerland Sour was inevitable.
When thinking of a winter sour, citrus is a must. Our Dry Hopped Gin has strong notes of orange and grapefruit, along with subtle herbal notes of star anis and cardamom. This makes the perfect gin for a winter sour. Grapefruit Bitters adds to the complexity of the drink, mixing perfectly with the Gin and the peppery red wine.
When picking a wine for the cocktail, we suggest a dry red wine. The best varieties to use are ones with dark fruit and black pepper notes – similar to a Zweigelt – or a more fruit-forward red wine like a Merlot.
2oz – Dry Hopped Gin
1oz – Lemon Juice
1oz – Dry Red Wine
0.75oz – Simple Syrup
3 Dash – Grapefruit Bitters
1 – Egg White (optional)
1. Add the Gin, Lemon Juice, Simple Syrup, Bitters, and Egg White to a shaker.
2. If adding an egg white, carefully dry shake (without ice). This will incorporate and aerate the cocktail.
3. Add ice and shake for another 15 seconds.
4. Double strain, with a fine mesh strainer, into a chilled glass.
5. Slowly float the red wine on top of the cocktail. Carefully pouring over a spoon will help achieve the layering.
6. Garnish with a Maraschino cherry and lemon peel (optional)
If you are interested in a tart holiday cocktail check out our Very Merry Cranberry!
Looking for something indulgent? Check out the Carrot Cake Flip.