Cocktail recipe: The Sunshine Sour from Superico Bar & Lounge
The Sunshine Sour by Superico’s Assistant General Manager, Ben Parihar, is new on the cocktail menu at Superico Bar & Lounge in Edinburgh’s New Town and is already one of the best-selling drinks on the list.
Ingredients
- 40ml Portobello Road Gin
- 15ml Orange Colombo (orange wine)
- 15ml Cocchi Rosa (rose wine)
- 20ml papaya syrup
- 20ml fresh lemon juice
- 2 dashes boker bitters
Difficulty: Easy
Method
Add all ingredients to a cocktail shaker.
Fill the shaker with ice and give a good hard shake for 15 seconds.
Double strain into a coupe or nick and nora
Express the oils from a lemon peel then garnish with a blood orange pate de fruit (fancy jelly)
Papaya syrup is made by peeling and deseeding a papaya. Weigh then dice into cubes.
Add the same amount of sugar and then vac pac and leave for 12 hours or until all the sugar is dissolved.
This can be done in a jar or container, but will take a bit longer and will need to be shaken every couple hours.