Lunar Eclipse Sour
Nothing here is hard, and it looks as if it were. A plain whiskey sour goes into the glass, then a spoonful of red wine is poured over the back of a spoon so it floats. The wine softens the lemon as you drink down through it.
What you'll need
- 2 oz bourbon or rye whiskey (60 ml)
- 1 oz fresh lemon juice (30 ml)
- 0.75 oz simple syrup (22 ml)
- 0.75 oz fruity dry red wine (22 ml)
- 0.5 cup sugar (100 g)
- 0.5 cup hot water (120 ml)
- 2 cups bourbon (480 ml)
- 1 cup fresh lemon juice (240 ml)
- 0.75 cup simple syrup (180 ml)
- 0.75 cup cold water (180 ml)
- 0.75 cup fruity dry red wine, for floating (180 ml)
How to make it
Stir the sugar into the hot water until clear. Cool.
Shake the whiskey, lemon juice and syrup with ice for 10 to 12 seconds. Strain into a rocks glass over fresh ice, leaving a finger of room at the top.
Hold a spoon upside down just above the surface and pour the wine slowly over the back of it. It will settle in a red layer on top.
Stir the base ingredients together and chill. Pour about 4 oz (120 ml) over ice per glass and float the wine on each.
Glass: Rocks glass (clear, so the layers show). Garnish: None needed; the layers are the garnish.
Chef's secrets
A fruity red such as malbec or shiraz floats well and tastes right.
Pour the wine slowly. If it sinks, the pour was too fast.
Good to know
The sour base keeps for a day in the fridge; the lemon fades after that. Float the wine to order.