Soursop
Sour
Audrey Saunders, Bemelmans Bar at
the Carlyle Hotel.
Serves 1 (far right, back)
3⁄4 ounce fresh lemon juice
1 ounce simple syrup (see note)
1 1⁄2 ounces Gordon’s gin
3 ounces soursop nectar (Foco brand, available at Kalustyan’s)
2 dashes Angostura bitters
Garnish: Orchid
Add all ingredients to a mixing glass filled with ice.
Shake well, and strain into a rocks glass. Garnish
with orchid.
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