Saigon Lady

Lucinda Sterling, Middle Branch | New York

This rich sour was built around the flavor of Saigon cinnamon, which is more potently aromatic (think Red Hots) than your standard Ceylon cinnamon. The base of the drink is split between blended scotch (look for something lightly peated, like Black Grouse or Monkey Shoulder) and brandy, then balanced with lemon juice, tart grenadine, egg white, and a finishing dust of cinnamon. It has all the hallmarks of a holiday-appropriate sour.

Reprinted with permission from Winter Drinks by the Editors of PUNCH, copyright © 2018. Published by Ten Speed Press, a division of Penguin Random House.


Serving: 1

  • 1 ounce blended Scotch
  • 1 ounce brandy
  • 3/4 ounce grenadine, preferably Jack Rudy
  • 3/4 ounce lemon juice
  • 1 egg white

Garnish: grated cinnamon

  1. Combine the scotch, brandy, grenadine, lemon juice and egg white in a cocktail shaker and dry shake (without ice).
  2. Add ice, shake until chilled, and strain over ice into a rocks glass.
  3. Garnish with grated cinnamon.

Tagged: winter drinks