Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

Sour Patch Sour

 This a refreshing cocktail that gets an added “sour” dimension from the citric acid that coats the candy. A variation of this cocktail as a highball, same build just served in a Collins glass and topped with TOPO CHICO or Champagne.

Glassware: Rocks glass

Ingredients
  • 10 TROPICAL SOUR PATCH KIDS
  • 1.5 oz MAKER’S MARK STRAIGHT KENTUCKY BOURBON 
  • .75 oz  1: 1 SIMPLE SYRUP
  • 1 EGG WHITE
  • .5 oz LEMON JUICE (the kind in the little plastic lemon)

Method:

Start by placing the SOUR PATCH KIDS in the small side of a shaker tin with .5oz of the MAKERS and the .5oz of the lemon juice. Muddle  thoroughly and let sit for about 2 minutes.

After 2 minutes muddle and stir and the add the remainder of the ingredients in the tin and dry shake hard for 20 seconds,  add ice to the shaker and continue to shake for an additional 10 seconds. 

Single strain over a large ice cube in a rocks glass.

Garnish: Garnish with 3 skewered TROPICAL SOUR PATCH KIDS

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Black Restaurant Week
Author: Black Restaurant Week

About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.

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