Pompadour

Tyson Buhler, Death & Co.; adapted from Cocktail Codex by Alex Day, Nick Fauchald and David Kaplan, with Devon Tarby

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.”

Ingredients

Serving: 1

  • 1 1/2 ounces Rhum JM VSOP
  • 1 1/2 ounces Rhum JM VSOP
  • 1 1/2 ounces Pineau des Charentes, preferably Pasquet
  • 1 1/2 ounces Pineau des Charentes, preferably Pasquet
  • 3/4 ounces fresh lemon juice
  • 3/4 ounces fresh lemon juice
  • 1/2 ounce vanilla lactic syrup (see Editor’s Note)
  • 1/2 ounce vanilla lactic syrup (see Editor’s Note)

Directions
  1. Shake all ingredients with ice.
  2. Strain into a chilled coupe.
Editor's Note

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.

Tagged: Pineau des Charentes, rhum agricole

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