This sweet-tart take on the Pisco Sour from Eric Books of Craigie on Main in Cambridge, Massachusetts combines two of the bartender’s favorite drinks: Riesling wine and sour cocktails. “It tastes like delicious lemon meringue pie with a grape brandy backbone that is at once refreshing, dry, round and particularly well balanced,” Books says. Feel free to swap out the citrus in the cordial depending on the season or availability—tangerines are an especially good substitute for grapefruit.
Main Street Sour
Grapefruit Lime Cordial
1.25 oz Capurro Pisco
1 oz Grapefruit Lime Cordial
.75 oz lemon/lime juice split
.5 oz Julian Haart Riesling Spatlese
1 egg white
Peychaud’s bitters, for garnish
- Add all of the ingredients save for the garnish to a cocktail shaker and dry shake to mix.
- Add ice and shake again.
- Double strain into a coupe glass.
- Garnish with the Peychaud’s bitters design of your choice.
Lime Grapefruit Cordial
20 oz Sugar
- Peel the limes and grapefruits, taking as little pith as possible.
- In a bowl, muddle the peels with the sugar and let sit at room temperature for 24 hours.
- Juice the peeled citrus, and combine the juice with the citrus peels and sugar.
- Refrigerate for 12 hours then strain.