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.
Mike Capoferri | Los Angeles
- 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
- Combine all ingredients in an 8-ounce can.
- Seam closed.
- 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.
- Before serving, shake can vigorously for 10-20 seconds to create frothy head.
- Open can, pour and serve in a chilled cocktail glass.
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.