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Roughstock Sour

Earthy rooibos and roasted barley, anchor this take on a classic sour cocktail. Orange- and vanilla-flavored rooibos and roasted barley can be found at well-stocked tea shops.

2½ oz. Irish whiskey or bourbon
¾ oz. orange and vanilla rooibos syrup (see below)
¾ oz. roasted barley syrup
¾ oz. fresh lime juice
½ oz. fresh lemon juice
¼ oz. fresh orange juice
1 dash Angostura orange bitters
Tools: shaker, strainer

Shake all ingredients with ice and strain into a chilled cocktail glass.

Rooibos syrup: Combine 2 cups of sugar, 2 cups of water, 1/2 oz. of orange/vanilla-flavored rooibos and 1/2 oz. of vanilla-flavored rooibos in a saucepan. Heat to a boil then turn off heat, let cool slightly and strain into a glass container with a lid. Refrigerate for up to 2 weeks.

Kinn Edwards, Corvallis, Oregon


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