Jalisco Sour Recipe
Forteleza Blanco, Orgeat, Green Chartreuse, Lime Juice, Pinot Noir
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass
Chill a rocks glass by filling it with ice and setting it aside while you build the cocktail, or place in the freezer for a few minutes.
Dry shake (if using egg white)
If using egg white, combine tequila, fresh lime juice, orgeat, Green Chartreuse, Pinot Noir, and the egg white in a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and build a silky foam.
Wet shake
Add ice to the shaker (about 6 cubes). Seal and shake hard for 12–15 seconds until well chilled and slightly frothy. If not using egg white, add ice and shake all liquid ingredients for 12–15 seconds.
Strain and serve
Discard the ice from the chilled rocks glass. Double-strain the cocktail into the glass over a single large ice cube (or fresh cubed ice) to remove small ice shards and any egg solids, preserving the foam on top.
Add Pinot Noir float
Gently pour the 0.5 oz Pinot Noir over the back of a spoon so it floats on top of the foam. This creates a layered red wash that will marbled into the foam when the drink is sipped.
Garnish
Optionally add 2 dashes of Angostura bitters atop the foam. You can use a toothpick to create a small decorative pattern if desired.
Serve
Present immediately with a short stirrer. Recommend serving for 1 (servings) as a pre-dinner or contemplative sipper.