Forbidden Sour Recipe
Not for the faint of heart. This cocktail is a mix of Jim Beam, Pama Pomegranate Liqueur, and fresh lemon juice that will awaken your taste buds. Pucker up!
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
Measure
Add 2 oz Jim Beam, 1 oz PAMA pomegranate liqueur, 0.75 oz freshly squeezed lemon juice, 0.5 oz simple syrup, and 2 dashes of Angostura bitters into a cocktail shaker.
Dry shake (optional)
If you prefer a slightly silkier texture and a brighter foam, secure the shaker lid and shake vigorously without ice for about 10 seconds to emulsify the citrus and syrup.
Shake
Add a generous handful of ice to the shaker (enough to chill rapidly) and shake vigorously for 10–15 seconds, until the outside of the shaker is well chilled and slightly frosted.
Strain
Double strain the cocktail into a chilled coupe or rocks glass using a Hawthorne strainer and a fine mesh strainer to remove ice chips and any pulp.
Garnish & Serve
Garnish with a lemon wheel or twist on the rim. If using, drop a teaspoon of pomegranate seeds into the drink for a pop of color.
Serve immediately. The Forbidden Sour is best enjoyed cold and freshly made.