Spiced Wine Bourbon Sour

Equal parts bright, refreshing and comforting, the rye spice of Belle Meade Bourbon pairs beautifully with homemade mulled wine syrup. The egg white provides a velvety texture, sure to keep the chill at bay.

Creator: Rachel Ramirez

2 oz Belle Meade Bourbon
.75 oz lemon juice
1 oz mulled wine syrup
1 egg white

Combine bourbon, lemon juice and wine syrup in a cocktail shaker. Add egg white and “dry shake”. Add ice and shake hard until chilled. Strain into a chilled cocktail glass. Express the oils from a lemon peel over the top of the drink and decorate the foam with bitters.

Mulled Wine Syrup

3 cups red wine
2 cups granulated sugar
4 tbsp maple syrup
2 tbsp lemon juice
1 orange (sliced)
6 cinnamon sticks
12 whole cloves
4 star anise
Pinch of black peppercorn

In a large saucepan, add red wine, spices and orange slices. Bring to a light boil and stir in sugar. Continue to boil until the mixture reduces by ¼ . When the sugar is dissolved and the syrup coats the back of a spoon, turn off the heat and stir in maple syrup and lemon juice. Fine strain and allow to cool before covering. Store in refrigerator for up to three weeks.