Spice
Trade Sour

Crafted by
Karl Franz Williams

Combine the flavors of the Caribbean, a swift kick of spice and a squeeze of sour for a cocktail that checks all our boxes.

Ingredients

2 ounces Rittenhouse
Straight Rye Whisky
1 ounce Sorrel and Lemon Syrup*
1 ounce Lemon Juice
¾ ounce Aquafaba
1 Lemon Twist (Garnish)

Bartender's Notes

Add all of the ingredients to a shaker, and shake without ice. Then, throw the concoction back-and-forth between metal cups to create a beautiful layer of foam. Pour into a double rocks glass filled with one large ice cube and garnish with a lemon twist.

additional recipes

Sorrel and Lemon Syrup*

View Recipe

INGREDIENTS

2 cups Organic Raw Cane Sugar
3 Lemons
2 ½ cups Warm Water
14 grams Dried Hibiscus
1 Star Anise Pod
1 Cinnamon Stick
2 Allspice Berries
3.4 grams of Scotch Bonnet Pepper (Pro Tip: We recommend wearing gloves and using caution when cutting and weighing hot peppers.)

DIRECTIONS

Add 2 cups of sugar and the peels of 3 whole lemons to a quart container. Muddle the peels, then allow the mixture to rest covered for 4 or more hours. At that point, the sugar will have extracted the oil from the peels and the mixture should be very damp. Remove the peels, then rinse them in a small amount, roughly ½ cup, of warm water. Add the rinse water back into the quart container with the lemon oil and sugar. Then, add another 2 cups of warm water. Shake or stir the mixture until the sugar is dissolved. Next, add this mixture, along with the scotch bonnet pepper and all the remaining dry ingredients, to the saucepan and bring it to a boil. Let it cool before setting it overnight in the refrigerator. Strain off the liquid into a clean bottle to use later.

Karl Franz Williams

World-Class Bar Owner

Aw man, the first time I tried Rittenhouse Rye was back when I first opened 67 Orange Street in Harlem 15 years ago. It was fall and we were really keen on building a strong whisky program. We brought Rittenhouse in to try as our main Rye and we knew immediately it was the one.