Savoury, raisin, spice
A New York Sour with a Welsh twist, Tom's Newport Sour brings the flavour of Newport Beach - salty sea air and freshly baked Welsh cakes - to one of our favourite classics.
Venue: Royal Cocktail Exchange, London
Recipe: Tom Chandler
Ingredients
15ml Kombu Bourbon
7.5ml Ruby Port
7.5ml Pedro Ximinez
15ml Raisin syrup
5ml Ginger syrup
20ml Lemon juice
20ml Egg white
Method
We infuse kombu into bourbon for two hours, enough time to extract its rich savouriness without adding bitterness - and offset the richness with a touch of sea salt. To recreate the flavour of Welsh cakes, we chop and macerate a blend of golden and brown raisins in hot water, then strain the liquid through a coffee filter before adding sugar and a touch of spice. We then replace the ionic red wine float with ruby port and a touch of Pedro Ximenez sherry to ramp up the raisin and spice.We shake all the above with fresh lemon juice and egg white and fine-strain the liquid onto a clear ice block in a rocks-glass. The cocktail is garnished with our freshly baked vegan Welsh cake, drizzled with dark chocolate.