Whisky Not So Sour

Recipe by Antonio Gonzales


  • 1.5 oz. Balcones Rye
  • 1.5 oz. Passionfruit Puree
  • .5 oz. Fresh Lemon Juicer
  • .75 oz. Red Wine Syrup*
  • .5 oz. Egg White
  • 3 drops of Hibiscus and Rose Infused Angostura Bitters**
  • 2 sprays of a Smokey whiskey

Preparation: Place everything in a tin with ice and give it a hard shake for 8 Seconds

*Red Wine Syrup

2 cups of red wine cook down with 2 cinnamon sticks and reduced by 1/4 add 2 cups of sugar to dissolve.

**Hibiscus and Rose Infused Angostura Bitters

2 oz. of angostura bitters with a quarter ounce of hibiscus water and a quarter ounce of rose water

Garnish: Bitters Drops and Smokey Whiskey Mist

Glassware: Sour or Coupe

Cocktail Inspiration:

I was inspired by the nice spiciness of the Rye and I wanted to accentuate it with a tart floral fruity notes of the passion fruit and sweeten it up with a nice robust full body syrup. The drink came together well at work on a beautiful warm humid Southern California day, I wanted to make a drink that was big enough for the hardest whiskey drinker but light and fun enough for the novice person trying to get into whiskey. I believe I did just that, I think you’ll agree.