Signature Sorbet Sundae Sour Recipe

Chill glass

Place the sundae or coupe glass in the freezer for at least 5 minutes or fill with ice water to chill while you prepare the cocktail base.

If the Perry's Reserve Cabernet sorbet is very hard, let it sit at room temperature for 3–5 minutes so it becomes scoopable but remains firm.

Dry shake the cocktail base: Add Bulleit bourbon (2 oz), fresh-pressed lemon juice (0.75 oz), simple syrup (0.5 oz) and one large egg white to a cocktail shaker without ice.

Dry shake vigorously for 15–20 seconds to emulsify the egg white and create a foamy texture.

Add ice to the shaker (large cubes or crushed) and shake again hard for 10–15 seconds to chill and dilute slightly. This second shake will further develop a silky froth.

Double strain the cocktail into a chilled sundae or coupe glass using a Hawthorne and fine mesh strainer to remove ice shards and any coagulated solids.

Add 2 dashes of Angostura bitters on top of the froth, then gently use a toothpick or the back of a spoon to create a simple decorative swirl or pattern if desired.

Spoon or scoop two scoops of Perry's Reserve Cabernet sorbet into the chilled glass so the sorbet sits atop the frothy bourbon sour. If using a coupe, gently nestle the scoops so they rest without sinking immediately.

Top the sorbet with one Luxardo maraschino cherry. Optionally, add a lemon twist on the rim for brightness and aroma.

If desired, sprinkle the rim or a small area of the sorbet with a pinch of crushed ice to maintain chill for service.

Present immediately with a small spoon and a straw. Recommend instructing the guest to break into the sorbet to combine the cold sorbet with the bourbon sour foam for a layered tasting experience.