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Recipe Detail Page
Sharply Dressed
Autumn 2014
Featuring vanilla, ginger liqueur and a touch of hot mustard, this take on a Bourbon Sour owes a debt to the past but is entirely new.
In a cocktail shaker filled with ice, combine ¼ tsp (1 mL) Keens Hot Prepared Mustard, ½ oz vanilla syrup, ½ oz Domain de Canton Ginger Liqueur, 1½ oz bourbon and 1 oz lemon juice. Shake sharply and pour into a rocks glass filled with ice. Garnish with lemon peel.
Vanilla Syrup
Stir together ½ cup (125 mL) sugar, ½ cup (125 mL) water and 1½ tsp (7 mL) pure vanilla extract until sugar dissolves.
