Kysely Sour

Recipe by Jonathan Stanyard


  • 8 Basil Leaves
  • 2 dashes Celery Bitters
  • 3/4 oz. Lime Juice
  • 3/4 oz. Elderflower Liqueur
  • 1 oz. Aquafaba
  • 2 oz. Wódka Vodka

Garnish: Black Pepper & Basil

Preparation: Place the basil leaves into a cocktail shaker and lightly press with muddler to open the oils from the leaves. Then add the next five ingredients to the cocktail shaker and fill with ice, and shake well for 12 seconds. Strain the liquid into one side of the shaker and toss the ice and follow with a heavy dry shake. Shake heavy for 30 seconds and then double strain into a chilled cocktail coupe. Add a few twists of freshly ground black pepper and attach a basil top to the rim of the coupe and serve.

Garnish: Black Pepper & Basil

Glassware: Coupe Glass

Cocktail Inspiration:

I wanted to focus on accentuating the rye of the Wodka Vodka and the spice notes. So I went in the vegetal direction to make this a bright but complex sour with a bit of edge. It is also in line with a sustainable or zero waste cocktail as I used aquafaba (bean water) which is usually tossed down a drain instead of an egg white and tossing the yolk. The aquafaba is a great thickener and texture builder while having a neutral flavor profile. To enhance the rye grain of the Wodka Vodka, I built this sour with bright flavors of fresh basil and elderflower and added savory components with celery bitter and black pepper on the finish. This cocktail is a balanced, herbal, savory, and intriguing take on a classic sour using Wodka Vodka, so I named it in the same fashion as the vodka, Kysely Sour. Kysely means sour in Polish, so it plays along with the double stated name, first in Polish followed by English.