Sucker Punch'd Sour Recipe
Make Sucker Punch'd Sour Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish & Finish
Ice
Method
Cocktail
- 1
Prepare and dry shake
Add bourbon, rye (if using), orange liqueur, maraschino liqueur, fresh lemon juice, fresh lime juice, simple syrup, bitters, and the egg white into a cocktail shaker. Do NOT add ice yet. Seal the shaker and perform a vigorous dry shake for 15–20 seconds. The goal is to emulsify the egg white and aerate the mixture to produce a silky foam.
- 2
Wet shake
Open the shaker and add a generous handful of ice (about 4–6 medium ice cubes). Seal and shake hard for 12–15 seconds until the shaker feels very cold. This chills and dilutes the drink and further builds a dense foam.
- 3
Double strain and serve
Double-strain the cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and ensure a silky texture. Use a Hawthorne or julep strainer plus a fine sieve for best results.
Garnish & Finish
- 4
Gently drop one Luxardo cherry into the center of the foam. Express a lemon twist over the surface (pinch to spray oils) then lay it on the rim or float on the foam. If desired, finish with a very light dusting of grated nutmeg or a small strip of lemon zest across the foam for aroma.
Serve
- 5
Present immediately while the foam is fresh and pillowy. Sip slowly to enjoy the interplay of bright citrus, warm bourbon, cherry notes and velvety egg-white texture. If you prefer alcohol-forward, use straight bourbon (omit the rye). For a slightly fruitier profile, keep the maraschino liqueur.