Press Pot Whiskey Sour

Matthew Kelly / Supercall

This seasonal Whiskey Sour from Crafthouse Cocktails founder Charles Joly is a play in textures and spices. “You have a soft ingredient that you can physically smooth,” he says of the baked apple. The rosemary releases its ultra-herbaceous oils into the infusion as the chai tea and cloves enhance the overproof bourbon’s natural spice. “There are no rules to the press pot,” Joly says. So use this recipe as a jumping off point and tweak as you please.

Press Pot Whiskey Sour

FLAVOR PROFILE
Sweet, Sour
STRENGTH
DIFFICULTY
intermediate

INGREDIENTS

  • 2 oz bourbon
  • 1 oz lemon juice
  • .75 oz simple syrup
  • 1 dash Angostura bitters
  • 1 orange peel
  • apple
  • 1 tsp chai tea
  • 1 sprig rosemary

INSTRUCTIONS

Step one

Add the bourbon, lemon juice, simple syrup and Angostura bitters to a shaker with ice and shake.

Step two

Strain into a French press pot over the remaining ingredients.

Step three

Allow to steep for a few minutes, press and pour over large ice cubes in a double Old-Fashioned glass.

Contributed by Charles Joly