New York Sour Recipe
Basil Hayden Bourbon, Lemon Juice, Agave Syrup, with a Agave Nectar Topped with Segura Viudas Brut Cava
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Ingredients
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Cocktail
Garnish
Method
Prepare & Shake
Chill glass
Place a rocks glass (or coupe if preferred) in the freezer or fill with ice water to chill while you prepare the cocktail.
Combine ingredients
In a cocktail shaker, add 2 oz Basil Hayden Bourbon, 0.75 oz freshly squeezed lemon juice, and 0.5 oz agave syrup. Add a generous handful of ice (about 1 cup) to the shaker.
Shake
Shake vigorously for 10–15 seconds until the shaker is cold and well chilled (this also creates a slight dilution and a bit of froth from the citrus).
Strain & Top
Strain over ice
Discard the chilling ice/water from the glass. If serving on the rocks, place one large ice cube in the chilled rocks glass. Double-strain the shaken mixture into the glass over the large ice cube (or into the chilled coupe if serving neat).
Float the cava
Slowly pour or gently float 1 oz Segura Viudas Brut Cava on top of the cocktail. Pouring over the back of a spoon helps the cava sit as a distinct top layer.
Garnish & Finish
Optional bitters
If desired, add 1 small dash of Angostura bitters onto the cava layer—this will create aromatic highlights and subtle color contrast.