Fenix Nest Sour Recipe

Name: Fenix Restaurant and Bar, Manchesters Fenix Nest Sour Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 1 oz Tanqueray London Dry Gin; 1 oz Bulleit Bourbon; 0.5 oz Chambord (raspberry liqueur); 0.75 oz Fresh lemon juice; 0.5 oz Coconut cream (or coconut cream concentrate, e.g., Coco López); 0.25 oz Simple syrup (1:1); 0.5 oz Egg white (optional for foam); 2 dashes Angostura bitters (for garnish); 1 cup Ice (for shaking and serving); 1 each Lemon twist or half raspberry (garnish)

Inspired by Fenix Restaurant and Bar, Manchester

Time10m

Serves1

Tanqueray, Chambord, Bulleit Bourbon, coconut and lemon.

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Ingredients

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Cocktail

1 oz Tanqueray London Dry Gin

1 oz Bulleit Bourbon

1/2 oz Chambord (raspberry liqueur)

3/4 oz Fresh lemon juice

1/2 oz Coconut cream (or coconut cream concentrate, e.g., Coco López)

1/4 oz Simple syrup (1:1)

1/2 oz Egg white (optional for foam)

2 dashes Angostura bitters (for garnish)

1 cup Ice (for shaking and serving)

1 each Lemon twist or half raspberry (garnish)

Method

Cocktail

Prepare

Chill a coupe or Nick & Nora glass in the freezer or fill it with ice water while you mix the cocktail.

If using an egg white, do a dry shake first: add the gin, bourbon, Chambord, fresh lemon juice, coconut cream, simple syrup, and egg white into a cocktail shaker (no ice) and shake vigorously for 15–20 seconds to emulsify and create foam.

Add ice to the shaker (about 3/4 full) and shake again vigorously for 12–15 seconds until well-chilled and the outside of the shaker is frosty.

Discard ice or water from your chilled glass. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a fine mesh strainer to remove ice shards and any coagulated egg white.

Garnish with a few drops (2 dashes) of Angostura bitters on the foam and, using a toothpick, swirl a small pattern if desired. Add a lemon twist on the rim or a half raspberry on the foam for color.

Serve immediately. The Fenix Nest Sour is best enjoyed fresh while the foam is still alive and aromatic.