Ingredients
FOR THE COCKTAIL
Overproof bourbon: 30 ml
Fresh lemon juice: 30 ml
Fernet-Branca: 22 ml
Astragalus orgeat syrup (see below): 22 ml
FOR THE ASTRAGALUS ORGEAT SYRUP
Astragalus root: 20-25 g
Water: 700 ml
Sugar, equal in volume to strained astragalus tea
Orgeat syrup
The Chinatown Sour from bartender Keenan Hood blends overproof bourbon, Fernet-Branca, and astragalus, a root commonly used in Traditional Chinese Medicine. The result is bright, bitter, herbal, and layered with warming spice and nuttiness from the astragalus orgeat syrup.
How to make a Chinatown Sour
01.
Make the Astragalus Tea
- Combine the astragalus root and water in a saucepan and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Strain the liquid.
02.
Make the Astragalus Orgeat Syrup
- Measure the strained astragalus tea and combine it with an equal amount of sugar, stirring until dissolved.
- Mix the finished astragalus syrup with orgeat syrup in a 1:1 ratio.
03.
Make the Cocktail
- Shake the bourbon, lemon juice, Fernet-Branca, and astragalus orgeat syrup with ice.
- Fine strain into a chilled cocktail glass.
