Rosie Schapp, who created this Clementine Sour cocktail for the New York Times, likes to call it the Christmas Day Clementine Sour. And that is indeed when we enjoyed it. But I am editing the title of the drink for the purposes of the SCF blog, because I think it might be enjoyed just about any old winter day. It’s delicious. Rich — you only need one — but very delicious.
First, make the spiced brown syrup:
- 1 cup brown sugar
- 1 cup water
- 3 cinnamon sticks, broken into smaller pieces
- 8 whole cloves
- In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat to low and simmer for 10 minutes until sugar has completely dissolved, stirring occasionally.
- Remove pan from heat and let the syrup cool. Strain syrup into a clean jar; discard solids. May be refrigerated for a week.
Then, make the drink:
- 1 1/2 ounces bourbon, preferably Elijah Craig 12-year-old
- 1/2 ounce Pierre Ferrand Dry Curaao
- 1/4 ounce spiced brown sugar syrup (see recipe)
- Juice of 1 clementine (about 1 ounce), plus ribbon of peel for garnish
- 1 egg white (optional)
- 1/2 teaspoon Luxardo Amaretto (enough to rinse inside of coupe glass)
- 2 dashes Angostura bitters
- In a shaker filled with ice, combine the bourbon, curaao, brown sugar syrup and clementine juice (and egg white, if using). Shake vigorously for 30 seconds.
- In a chilled coupe glass, swirl enough amaretto to coat the inside. Strain shaken drink into coupe. Top with the bitters. Garnish with the ribbon of clementine peel.