Apéritif: Cocktail Hour the French Way
“This low-ABV riff on the classic sour (so named for the inclusion of lemon juice and sugar) arose in part from innovation, but mostly from leftover rosé. Technically, our newfangled Rosé Sour is in the class of a Boston Sour, as it includes an egg white (don’t fear the egg white!). The addition of pepper, both shaken in and as a garnish, is key in cutting through the rosé’s sweetness and balancing the cocktail.”—James Beard Award nominee Rebekah Peppler
- 1/2 ounce fresh lemon juice
- 1 teaspoon superfine sugar
- 3 ounces dry rosé
- 3 black or pink peppercorns
- 1 medium egg white
- Freshly ground pepper to finish
In a shaker, combine the lemon juice and sugar and stir to dissolve. Add the rosé, peppercorns, and egg white. Cover and shake for 10 seconds. Add the ice then cover and shake vigorously for another 10 seconds. Strain into an ice-filled lowball glass. Sprinkle with freshly ground pepper.
Excerpted from Apéritif: Cocktail Hour the French Way by Rebekah Peppler (Potter/Ten Speed/Harmony/Rodale, 2018). Copyright © 2018. Photographs by Joann Pai.