Shaken · Coupe
GarnishPeychaud's bitters
Shaken · Coupe
Pamela Wiznitzer, The Dead Rabbit, New York
Southern Border cocktail recipe
What goes in it
- 2.5 oz
- 0.75 ozBlue curaçao
Bottle · Blue Curaçao
- 1 ozLime juice
Fresh juice · Recipe below ↓
- 0.25 ozSimple syrup (1:1)
House prep · Recipe below ↓
- 1Egg white
- 2 dropsPeychaud's bitters
Bottle · Peychaud's Bitters
Method · Shaken
- 1Dry shake everything without ice, then shake again with ice until very cold.
- 2Strain into a chilled coupe and dot the foam with Peychaud's.
- Glass
- Coupe
- Ice
- Up
- Garnish
- Peychaud's bitters
Prep ahead
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Simple Syrup (1:1)
- Yield
- Example batch: 500 g sugar, 500 g water
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partboiling water (by weight)
Method
- 1Weigh equal parts sugar and boiling water from the hot water kettle. Stir well until the sugar dissolves. Let cool down and bottle. Label the bottle. Refrigerate.
About the Southern Border
Southern Border is a sour made with pisco, blue curaçao and lime juice, created by Pamela Wiznitzer at The Dead Rabbit.
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