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Heaven, My Reward From Comfort Station

For this brunchy cocktail, Cincinnati bar Comfort Station spices up the classic New York Sour with adobo sauce and wildflower honey.


  • 1 oz. Joven Tequila (Mason uses Libelula)
  • 1 oz. Mezcal (Mason uses Banhez Barril y Espadin)
  • 3/4 oz. Lemon Juice
  • 3/4 oz. Adobo Honey Syrup
  • 1 egg White
  • 1/2 oz. bold red wine
  • Tools:shaker, strainer, fine strainer, spoon, pan, whisk
  • Glass:rocks
  • Garnish:float of red wine


Add all ingredients except the red wine into a cocktail shaker and dry shake hard for 15 seconds. Add ice to the shaker and shake for 10 seconds or when the shaker starts to frost over, whichever is sooner. Strain the cocktail over a large cube of ice in the glass and then, using a spoon, pour a float of bold red wine on top.

Adobo Honey Syrup (yields 375ml):
1 cup Honey
1/2 cup Water
1 Tbsp Adobo Sauce (adobo sauce from canned chipotle peppers, available at most major grocers or Mexican markets )
Whisk ingredients together in a pan over high heat. When fully blended (~1 minute), remove from heat and strain through fine strainer. Allow to cool then store in refrigerator. Will keep for a month.

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