Signature
Matthew Kelly / Supercall

Whiskey • Sour
Press Pot Whiskey Sour

This seasonal Whiskey Sour from Crafthouse Cocktails founder Charles Joly is a play in textures and spices. “You have a soft ingredient that you can physically smooth,” he says of the baked apple. The rosemary releases its ultra-herbaceous oils into the infusion as the chai tea and cloves enhance the overproof bourbon’s natural spice. “There are no rules to the press pot,” Joly says. So use this recipe as a jumping off point and tweak as you please.

The Essentials

bourbon
apple
chai tea
The Details
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Ingredients

2 oz bourbon
1 oz lemon juice
.75 oz simple syrup
1 dash Angostura bitters
1 orange peel
apple
1 tsp chai tea
1 sprig rosemary

Method

  • Add the bourbon, lemon juice, simple syrup and Angostura bitters to a shaker with ice and shake.
  • Strain into a French press pot over the remaining ingredients.
  • Allow to steep for a few minutes, press and pour over large ice cubes in a double Old-Fashioned glass.
intermediate
Strength:
Simple Syrup
Custom Ingredient

Ingredients

1 Cup White sugar
1 Cup Water

Method

  • Combine the water and sugar in a saucepan and bring to a boil.
  • Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat. 
  • Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month.