Piedmont Sour Cocktail Recipe | Wine Enthusiast Magazine
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Recipe Courtesy of Erik Carlson, bar manager, Bastille Café and Bar and Stoneburner, Seattle

Adding Barolo Chinato to Bourbon, lemon, frothy egg white and fragrant orgeat makes for Carlson’s robust, aromatic twist on the New York Sour, a classic whiskey drink usually topped with red wine.


1½ ounces Bourbon
¾ ounce Barolo Chinato, like Cocchi
¾ ounce egg white
½ ounce fresh-squeezed lemon juice
1 teaspoon orgeat, like Small Hand Foods


Combine ingredients in a cocktail shaker. Shake well 10 seconds. Add ice, and shake until well chilled, about 12 seconds. Double-strain into a chilled cocktail glass.