Sour Grapes

Buffalo Trace Bourbon, Pinot Noir Syrup, Coconut, and Lemon

Bartender Mike Capoferri of Thunderbolt | Los Angeles
Yield: 1 cocktail

Adapted by StarChefs | June 2021

INGREDIENTS:

Methylcellulose Syrup:
3 grams methocel F50
Sugar

Pinot Noir "Sour" Syrup:
200 milliliters pinot noir

To Assemble and Serve:
2 ounces Buffalo Trace bourbon
¾ ounce lemon juice
¼ ounce Clément Mahina Coco

METHOD:

For the Methylcellulose Syrup:
In a Vitamix blender fitted with a disk blade, start spinning 100 milliliters hot water on the lowest setting. Add methylcellulose to the spinning hot water slowly to disperse and hydrate. Slowly pour in 200 milliliters ice-cold water into the vortex. Continue spinning on low speed for 4 minutes. Place the entire pitcher in the freezer, allowing any foam to dissipate, about 10 minutes. Weigh the resulting product and gently whisk in an equal amount of sugar. Allow to settle and whisk again to incorporate any residual sugar crystals. Bottle.

For the Pinot Noir “Sour” Syrup:
In a bowl or nonreactive container, whisk pinot noir into 400 milliliters Methylcellulose Syrup.

To Assemble and Serve:
Add all ingredients plus 1 ounce Pinot Noir “Sour” Syrup to tins and dry shake. Alternatively, pulse ingredients with a stick or immersion blender. Add ice to tins and shake hard. Strain into a chilled, stemmed cocktail glass.

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