New York Sour — Achill’s, Villefranche-sur-Mer
A bourbon sour crowned with a layer of red wine: two colours, two textures, one glass.
Price : €14.50
Allergens : sulphites
Ingredients
- Bourbon — American whiskey, mostly from Kentucky: at least 51% corn, aged in new charred oak barrels. Vanilla, caramel and toasted oak: a natural sweetness that loves citrus and bitters.
- Lemon juice — Freshly squeezed at the bar. Brought to the Mediterranean along Arab trade routes, the lemon is one of the Riviera's prides, from Menton to the hills of Grasse. Freshness, tension and a lively mouthfeel.
- Vanilla syrup — Infused with vanilla pods, from an orchid native to Mexico and now mostly grown in Madagascar. Creamy roundness and warmth that soften the acidity.
- Angostura Bitters — Created in 1824 by Dr Siegert in the town of Angostura, Venezuela. Now made in Trinidad and Tobago, it is the most famous bitters in the world. Clove, cinnamon and gentian: depth and a longer finish.
- Red wine — Despite its name, the New York Sour is said to have been born in Chicago in the late 19th century, crowned with a splash of dry red wine. A spectacular crimson layer, fruit and a touch of tannin.