Cocktail Corner | Bergamot Sour

  1. November 23, 2017

    Epicure Catering | Bergamont Sour | Emily Jo Larkin | Sarah Peschel | Farm to Table Cocktails In this tasty creation known as a Bergamot Sour, on-staff Sommelier Emily Jo Larkin  combines Rye, orange juice, fresh lemon juice and black tea simple syrup. This is a delicious and unexpected flavor profile for an early winter cocktail, and our favorite from the options we tested. Salud!

    Bergamot Sour

    2 oz                Rye whiskey

    ½ oz              Earl Grey or Harney’s Paris tea simple syrup (recipe below)

    ¼ oz              Fresh squeezed lemon juice

    ½ oz              Fresh squeezed orange juice

    Dash              Orange bitters

    Twist             Orange peel

    Ice

    Method:           Fill rocks glass with ice. Add all ingredients. Stir, top with a dash of orange bitters and an orange twist.


    Earl Grey Simple Syrup

    Combine 1 ¼ cup boiling water with 3 of your favorite Earl Grey tea bags. Any black tea with bergamot will work… we like Paris from Harney & Sons for this drink as well. Steep for 3 minutes prior to removing bags. Combine the tea with one cup sugar in a sauce pan. Bring to just under a boil. Allow to cool to room temperature. Transfer to a plastic squirt bottle or ball jar. Refrigerate.

    Epicure Catering | Bergamont Sour | Emily Jo Larkin | Sarah Peschel | Farm to Table Cocktails

    Epicure Catering | Bergamont Sour | Emily Jo Larkin | Sarah Peschel | Farm to Table Cocktails

    Epicure Catering | Bergamont Sour | Emily Jo Larkin | Sarah Peschel | Farm to Table Cocktails

    Epicure Catering | Bergamont Sour | Emily Jo Larkin | Sarah Peschel | Farm to Table Cocktails

    Epicure Catering | Bergamont Sour | Emily Jo Larkin | Sarah Peschel | Farm to Table Cocktails