Violet Hour

Lydia McLuen | Portland, Oregon

A play on the New York Sour, the Violet Hour uses a half-ounce of locally made haskap liqueur (made from a berry native to Hokkaido, Japan) and is finished with a float of Willamette Valley piquette syrah. “Oregon is truly a special place, and our program deeply celebrates our region,” says Lydia McLuen.

Ingredients

Serving: 1

  • 1 1/2 ounce bourbon, preferably Buffalo Trace
  • 1 1/2 ounce bourbon, preferably Buffalo Trace
  • 1/2 ounce Stone Barn Brandyworks haskap liqueur, or cassis
  • 1/2 ounce Stone Barn Brandyworks haskap liqueur, or cassis
  • 1/2 ounce lemon juice
  • 1/2 ounce lemon juice
  • 1/2 ounce simple syrup
  • 1/2 ounce simple syrup
  • 1 egg white
  • 1 egg white
  • 1 ounce Dionystic Chios Piquette of Syrah 2020 (a light red may be substituted)
  • 1 ounce Dionystic Chios Piquette of Syrah 2020 (a light red may be substituted)

Garnish: bitters

Directions
  1. Dry-shake all ingredients except wine. Add ice to tins, then shake.
  2. Fine-strain into a large egg coupe, and float wine over the top.
  3. Garnish by using bitters to make a design in the foam.