The Red Velvet at New York’s iconic Bemelmans Bar combines rye, spiced plum tea, lemon and egg white—along with a dusting of bee pollen—for a sophisticated twist on a Whiskey Sour that’s as ruby-bright as the bartenders’ uniforms.
Carlos Rivera and Lori Bodinizzo, Bemelmans Bar | Manhattan
- 2 ounces rye, preferably Bulleit
- 1 1/2 ounces spiced plum tea (see Editor's Note)
- 1 1/2 ounces lime juice
- 1 ounce simple syrup
- 1 egg white
Garnish: bee pollen
- Combine all ingredients in a cocktail shaker and shake vigorously.
- Serve up in a Martini glass and sprinkle with bee pollen.
Spiced Plum Tea:
1 teaspoon Harney & Sons loose leaf Spiced Plum tea
8 ounces water
Heat until water until just shy of boiling. Pour over tea and let steep for five minutes. Strain out leaves and let cool.