Santa Cruz Brandy Sour
Thad Vogler gives props to his hometown with this cocktail, made with brandy distilled in Santa Cruz. Maple sugar lends the drink a nuanced sweetness that’s not cloying.
INGREDIENTS
2 oz. Osocalis brandy
1 oz. fresh-squeezed lemon
2 tsp. maple sugar
2 dashes Peychaud’s bitters
1 dash absinthe
½ oz. egg whites
DIRECTIONS
1. Combine all ingredients
in a cocktail shaker.
2. Shake very hard and strain through a tea strainer into a cocktail glass.
3. Garnish with a strip of lemon zest.
INGREDIENTS
2 oz. Osocalis brandy
1 oz. fresh-squeezed lemon
2 tsp. maple sugar
2 dashes Peychaud’s bitters
1 dash absinthe
½ oz. egg whites
DIRECTIONS
1. Combine all ingredients
in a cocktail shaker.
2. Shake very hard and strain through a tea strainer into a cocktail glass.
3. Garnish with a strip of lemon zest.
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