Stirred · Rocks
GarnishFlaming shiso leaf
Stirred · Rocks
Ciarrai Kelly, Hawksmoor, New York City
Empire Sour cocktail recipe
What goes in it
- 2.25 oz
- 0.75 ozVerjus blanc
Bottle · Verjus Blanc
- 0.5 ozCrème de cassis
Bottle · Crème de Cassis
- 0.25 ozVelvet falernum
Bottle · Velvet Falernum
- 0.25 ozCardamom cane syrup (2:1)
House prep · Recipe below ↓
- 1 tspCitric cordial (1:1)
House prep · Recipe below ↓
Method · Stirred
- 1Stir everything briefly with ice.
- 2Strain over a large cube in a rocks glass and garnish with a lit shiso leaf.
- Glass
- Rocks
- Ice
- Large cube
- Garnish
- Flaming shiso leaf
Prep ahead
House prep
Cardamom Cane Syrup (2:1)
- Yield
- About 300 ml
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 5 green cardamom pods, crushed
- 250 gcane sugar
- 125 gwater
Method
- 1Warm everything over low heat, stirring until the sugar dissolves. Cool, then strain out the cardamom.
House prep
Citric Cordial (1:1)
- Yield
- About 400 ml
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 25 gcitric acid powder
- 250 gsuperfine sugar
- 250 gwater
Method
- 1Stir everything together until fully dissolved.
About the Empire Sour
Empire Sour is a cocktail made with rye whiskey, verjus blanc and crème de cassis, created by Ciarrai Kelly at Hawksmoor.
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