Bolivar Sour
Angostura as a base spirit again, this time with rum and orgeat behind it.
6ozCoupe holds 6 oz of liquidStemmed, served up. The liquid is the whole drink.Build
| Angostura bitters | 7/8 oz |
| Mount Gay eclipse rum | 7/8 oz |
| Orgeat | ¾ oz20 ml⅞ oz25 ml1 ¼ oz35 ml1 ¾ oz50 ml2 ⅛ oz65 ml |
| fresh lime juice | 7/8 oz |
Rescaled to your 1 oz30 ml pour. Written around 7/8 oz.
Rescaled to your 1 ½ oz45 ml pour. Written around 7/8 oz.
Rescaled to your 2 oz60 ml pour. Written around 7/8 oz.
Rescaled to your 2 ½ oz75 ml pour. Written around 7/8 oz.
Shown as written. Your 3 oz90 ml pour is too far from the 7/8 oz this one is built on.
Tools
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Preparations
Preheat the oven to 400 F. Place 2 cups of almonds on a baking sheet, place them in the oven, and toast until they are fragrant, about 5 minutes. Remove the almonds from the oven and let them cool completely. Place the almonds in a food processor and pulse until they are a coarse meal. Set the almonds aside. Place 1 cup Demerara Syrup in a saucepan and warm it over medium heat. Add the almond meal and stir to combine. Remove the pan from heat and let the mixture steep until it has cooled completely. Strain through cheesecloth before using or storing.
Place 1 cup water in a saucepan and bring it to a boil. Add ½ cup demerara sugar and 1 ½ cups sugar and stir until they have dissolved. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Add everything to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Strain into the glass and grate the nutmeg over the cocktail for a garnish.
Mixology by Whiphttps://mixologybywhip.com/recipes/bolivar-sour
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