Savannah Sour

Mike Capoferri | Los Angeles

Though Los Angeles bartender Mike Capoferri’s Savannah Sour is seemingly high-tech, the steps, when broken down, are simple. A sour syrup based on methylcellulose—a foaming agent that mimics egg white—is blended with rainwater Madeira and cacao nib–infused Bulleit bourbon. The result: a fluffy, amped-up Whiskey Sour. Sealed into a can, it’s a bar flex that’s prime for the current environment of to-go drinks, or, when made in a shaker, a fun challenge for the home bartender.


Serving: 1

  • 3/4 ounce lemon juice
  • 3/4 ounce sour syrup
  • 3/4 ounce rainwater Madeira
  • 1 1/2 ounces cacao-infused Bulleit bourbon
  • 1 1/2 ounces water (see Editor’s Note for non-canned modification)
  • 1 dash Angostura bitters
  • 3 dashes almond bitters

  1. Combine all ingredients in an 8-ounce can.
  2. Seam closed.
  3. Refrigerate until well chilled. Capoferri suggests moving can to freezer about 20 minutes before serving to bring the cocktail temperature down, closer to how it would be served in a bar.
  4. Before serving, shake can vigorously for 10-20 seconds to create frothy head.
  5. Open can, pour and serve in a chilled cocktail glass.
Editor's Note

If you won’t be canning this cocktail, omit the addition of water. Dry-shake all ingredients first to emulsify, then add ice and shake vigorously until cold. Serve in a chilled cocktail glass.