Rotterdam Sour

Genever brings a malt-forward base to this lemon sour, finished with a red quinquina float. The wine aperitif is kept out of the shaker so it can form a darker upper layer before the drink is stirred together.

cloudy pale yellow Rotterdam Sour over ice in a double rocks glass with a dark ruby Byrrh upper layer, no garnish.

Active preparation: 3 minutes

Ingredients

  • 60 ml Old Duff Genever
  • 30 ml Simple syrup (1:1 sugar to water by weight)
  • 30 ml Fresh lemon juice
  • 15 ml Byrrh Grand Quinquina

Instructions

  1. Shake genever, lemon juice and simple syrup with cubed ice until cold.
  2. Fine-strain into a double rocks glass over fresh cubes.
  3. Pour Byrrh gently over the back of a spoon to float it on top.
  4. Provide a stirrer so the layers can be mixed before sipping.