Cherry Point Sour Cocktail
From Imbibe Magazine·View original →
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Ingredients
- 2 ozScotch (Mazeau uses Famous Grouse Smoky Black)
- ¾ oz. fresh lemon juice
- ¾ oz. simple syrup (1:1)
- Bordeaux, to top
Preparation
- 1.
Shake all ingredients except wine in a mixing tin with ice. Strain into glass over fresh ice. Gently pour the wine over the back of a barspoon to float over the drink and garnish.