New Cocktail: the Hot & Sour

This is a beauty: the Hot & Sour

The Hot & Sour

  • 2 oz gin
  • 1 oz Ancho Reyes Chile Liqueur
  • 1.75 oz Oleo Saccharum sour mix
  • 2 dashes Dr. Adam Elmegirab’s Dandelion & Burdock Bitters

Shake with ice, pour into cocktail glass, garnish with lemon peel.

Very very nice.


Oleo Saccharum Sour Mix

There are multiple versions of this recipe online. This is the one I’ve settled on, but you can do all lemons, or any variety of orange instead of grapefruit.

  • 1 grapefruit
  • 1 large lemon
  • .4–.5 cup sugar
  • .5 cup lemon juice

Peel the grapefruit and the lemon. Place the peels in a medium bowl; add the sugar.  Muddle the peels with the sugar about a minute.

Leave for 4–6 hours.  The oils from the peels will puddle at the bottom of the bowl.

Add the lemon juice and stir to dissolve all the sugar.

Strain into a container. Refrigerate and enjoy!

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