Zenúfana: Golden Sour
Makes one cocktail with extra syrup for more.
Recipe from Beverage Director Ryan Lotz, Traveler Street Hospitality, Boston.
Ryan is one of Boston’s leading bartenders and we’re thrilled that he developed a cocktail to celebrate the inauguration of Zenú Spice, our newest Signature Blend. This is his hot take on a pisco sour that features Zenú’s juicy, South American flavors.
Note: We recommend Macchu Pisco — other brands of pisco can be overpowering.
For the Zenú syrup:
1 tablespoon Zenú Spice
¾ cup of sugar
For the cocktail:
2 ounces pisco
¾ ounce Zenú syrup
½ ounce freshly squeezed lemon juice
Make the syrup Put the Zenú Spice into a glass measuring cup and pour 6 ounces of boiling water over it. Steep for about 10 minutes then add the sugar, stir until the sugar is completely dissolved. Strain the syrup through fine cheesecloth into a clean bottle or container. (Alternatively, strain using a fine mesh strainer, if you don’t mind a little sediment.)
Let the syrup cool to room temperature before making the cocktail. The syrup keeps well for a few days in the fridge.
Make the cocktail Put the ingredients into a shaker filled with ice cubes. Shake for
20-30 seconds and strain into a cocktail glass.