CIntroducing the Sunset sour, a delightful variation of the classic New York sour, specially crafted for Carlotta, Big Mamma’s newest restaurant in Marylebone, London. This refreshing drink boasts a fruity apricot sweetness and an intriguing hint of aniseed from the dill syrup. To further enhance its flavors, it is finished off with a splash of high-quality primitivo, offering delectable dark berry notes.
Sunset Sour
Serves 1
For the Dill Syrup (yields 15 servings)
150ml sugar syrup
2g of fresh dill fronds (approximately ⅓ tablespoon)
For the Drink
35ml of bourbon – we recommend Wild Turkey
15ml of apricot liqueur or brandy – we recommend Merlet Lune d’Abricot
15ml of fresh lemon juice
10ml of dill syrup – refer to the above method for making the dill syrup
10ml of egg white
10ml of primitivo, or any other full-bodied, mildly tannic red wine
Begin by warming the sugar syrup in a bain-marie or a bowl placed over simmering water. Once warm, add the dill and turn off the heat, allowing the flavors to infuse. Let it cool to room temperature. Strain the syrup and transfer it to a clean container, storing it in a dry place where it can be kept for one to two months. This versatile syrup can also be used as a base for other cocktails like gin fizz (gin, dill syrup, lemon juice, and soda) or hugo spritz (prosecco, dill syrup, elderflower liqueur, and soda).
To prepare the drink, combine all the ingredients, except the wine, in a cocktail shaker. Shake vigorously to emulsify the egg white, then add ice and shake again. Strain the mixture into a tumbler, gently pour the red wine on top, and serve.
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