Created in 2015, this riff on a basic sour features a split base of boozy rhum agricole and Pineau des Charentes, a French fortified wine, striking what Tyson Buhler calls “a great balance between the power of rhum agricole, the juiciness of the Pineau des Charentes and the sweet roundness of vanilla.”
- 1 1/2 ounces Rhum JM VSOP
- 1 1/2 ounces Pineau des Charentes, preferably Pasquet
- 3/4 ounces fresh lemon juice
- 1/2 ounce vanilla lactic syrup (see Editor’s Note)
- Shake all ingredients with ice.
- Strain into a chilled coupe.
Vanilla Lactic Syrup
500 grams simple syrup (1:1, sugar to water)
4 grams Tahitian vanilla extract
2 grams lactic acid powder
1 pinch kosher salt
In a medium bowl, combine the syrup, vanilla extract, lactic acid powder and salt. Using a whisk, combine until the lactic acid and salt are dissolved. Refrigerate in a sealed container for up to 4 weeks. Makes about 2 cups.