RCI-BV.001.0170.001
Santa Cruz Sour
Santa Cruz Sour from Jerry Thomas' Bartending Guide or How to Mix Drinks—original source of recipe, out of copyright Serves: 1
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultybeginner
Ingredients
- shaved ice1 unit
- tea-spoonful of white sugar dissolved1 large
- in a little Seltzer or Apollinaris water1 unit
- 3 dashes
- wine-glass of Santa Cruz rum1 unit
Method
1
Gather all ingredients and equipment, including a cocktail shaker, jigger, strainer, and a tall highball glass. Ensure the lemon juice is freshly squeezed for the best flavor.
2 minutes
2
Fill the highball glass with ice cubes and set aside to chill while you prepare the cocktail.
1 minutes
3
Add ice cubes to the cocktail shaker, filling it approximately halfway to ensure proper chilling and dilution.
1 minutes
4
Measure and pour the spirit base, freshly squeezed lemon juice, and sweetening agent into the shaker using a jigger for accuracy.
1 minutes
5
Secure the lid on the shaker and shake vigorously for about 10 to 15 seconds until the outside of the shaker feels cold.
1 minutes
6
Strain the cocktail mixture into the prepared ice-filled highball glass using a cocktail strainer to remove ice shards.
1 minutes
7
Top the drink with a splash of soda water or the appropriate mixer to complete the highball style and give it a gentle stir.
1 minutes
8
Garnish with a lemon wheel or cherry on the rim and serve immediately for the freshest taste.