Vermont Sour
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Old-fashioned glass
- Ice: Ice
- Garnish: Luxardo maraschino cherry
- ABV: 18%
Ingredients
- Rye whiskey (90 proof / 45% alc./vol.) — 2 oz (60 ml)
- Lemon juice (freshly squeezed) — ¾ oz (22.5 ml)
- Maple syrup — ½ oz (15 ml)
- Egg White — 1 fresh
- Ruby Port — ¾ oz (22.5 ml)
How to make it
- SHAKE all ingredients except port with ice.
- Strain into ice-filled glass.
- DRIZZLE port over the surface of the drink.
A sour cocktail with rye whiskey and port.
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