Grievous Angel

Laurent Lebec, Big Star | Chicago

Grievous Angel

“On a sunny patio, bourbon needs embellishment, by way of citrus, bright fruit, or perhaps a floral element,” explains Big Star’s Laurent Lebec. The bourbon-based Grievous Angel softens the hit of whiskey with a touch of St-Germain’s floral sweetness alongside strawberry syrup, and kicks everything up with the addition of bitters and citrus for refreshing brunch-ready fruit sour.

This recipe is published in partnership with St-Germain.

Ingredients

Serving: 1

  • 1 1/2 ounce 90-proof bourbon
  • 1/2 ounce St-Germain
  • 3/4 ounce strawberry syrup (see Editor's Note)
  • 3/4 ounce lemon juice
  • 1 dash Peychaud’s bitters
  • A few drops Angostura bitters

Garnish: Expressed lemon peel, sliced strawberry

Directions
  1. Shake all of the ingredients well.
  2. Double strain into a rocks glass.
  3. Express the lemon peel, then discard and garnish with the sliced strawberry.
Editor's Note

Strawberry Syrup:
Quarter 2 quarts whole strawberries (thawed, if frozen), drop them into a bowl and sprinkle with 3 cups cane sugar. Let sit for 1 hour. Transfer the mixture to a saucepan and add 2 cups water. Heat over medium heat for 30 minutes, or until the strawberries get very light in color and look mushy, almost pulpy. Taste for sweetness. Let cool at room temperature. Store in an airtight container for up to 2 weeks.

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Syrup

(n.) Commonly used in 19th-century cocktails in the United States, these sugar-sweetened solutions provide a viscosity as well as intense flavor and color when made from fruits or nuts that plain sugar cannot. Early gum (gomme) syrups were made from gum arabic, a resin of the acacia tree, but fell out of favor after Prohibition, [...] More A-Z →