A nutty twist on a New York Sour, highlighting some of the Piedmont region of Italy’s finest ingredients: Frangelico and Nebbiolo.
Piedmont Sour
Ingredients
- 1½ oz. Any Bourbon
- 1 oz. Nebbiolo I use Paitin
- ¾ oz. Frangelico
- ¾ oz. Lime juice
- ½ oz. Cinnamon-Cayenne Syrup
- 3 dashes Angostura Bitters
- 1 Egg White
- 10- ish drops of Bittermen’s Tiki Bitters
Instructions
- Add all ingredients except Tiki bitters to tin
- Dry shake
- Shake with 1 large cube and 2-3 regular cubes
- Strain into a chilled coupe
- Drop the tiki bitters on the foam
- For the syrup, I add a pinch or two of cayenne powder to a standard 1:1 cinnamon syrup.
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