"Rare Hearts | Crafted Pour"

"Diving back into Welcome Home from @deathandcompany I found this absolute banger of a sour spec that has finally motivated me to make vanilla syrup! I’ll be honest, I thought I needed vanilla beans to make the syrup but if Death and Co. makes it with vanilla extract I trust it! The only sub I had to make was the bourbon (they call for Welled Special Reserve) but Sonoma’s offering fits right in here with its 25% wheat mashbill. The split base plays wonderfully with the whiskey sour template, with vanilla and Green Chatreuse packing sweet herbal goodness into the glass and finished with Scrappy’s delightful Cardomom bitters. It’s a lower ratio of citrus and syrup than most sours I make and while I appreciated the silky mouthfeel I think I would go to 3/4 oz each next time", "undefined", "Rare Hearts",

"Ingredients"

Rare Hearts By , May 8, 2009 Diving back into Welcome Home from @deathandcompany I found this absolute banger of a sour spec that has finally motivated me to make vanilla syrup! I’ll be honest, I thought I needed vanilla beans to make the syrup but if Death and Co. makes it with vanilla extract I trust it! The only sub I had to make was the bourbon (they call for Welled Special Reserve) but Sonoma’s offering fits right in here with its 25% wheat mashbill. The split base plays wonderfully with the whiskey sour template, with vanilla and Green Chatreuse packing sweet herbal goodness into the glass and finished with Scrappy’s delightful Cardomom bitters. It’s a lower ratio of citrus and syrup than most sours I make and while I appreciated the silky mouthfeel I think I would go to 3/4 oz each next time Diving back into Welcome Home from @deathandcompany I found this absolute banger of a sour spec that has finally motivated me to make vanilla syrup! I’ll be honest, I thought I needed vanilla beans to make the syrup but if Death and Co. makes it with vanilla extract I trust it! The only sub I had to make was the bourbon (they call for Welled Special Reserve) but Sonoma’s offering fits right in here with its 25% wheat mashbill. The split base plays wonderfully with the whiskey sour template, with vanilla and Green Chatreuse packing sweet herbal goodness into the glass and finished with Scrappy’s delightful Cardomom bitters. It’s a lower ratio of citrus and syrup than most sours I make and while I appreciated the silky mouthfeel I think I would go to 3/4 oz each next time Ingredients: - Pierre Ferrand Ambre Cognac - Sonoma Distilling Bourbon Instructions: Add all ingredients to a shaker tin with ice and shake well. Double strain into a coupe glass. No garnish Communal,Refreshing