Being a football fan and a bartender means at some point you might be obligated to craft a drink in honor of your favorite, hopefully hometown, team. That’s the case with the Burgundy & Gold from bartender Kevin Diedrich, co-owner of Pacific Cocktail Haven in San Francisco. While his bar is there, his team remains in Washington D.C., and though it lost its problematic name, it still retains the colors the drink is named for: burgundy and gold. “Being a Washington [football] fan in San Francisco is tough, as I imagine it is for any foreign fan in a city that’s not their own,” he says.
The Burgundy & Gold is a playful take on the traditional Whiskey Sour, bolstered by tart kalamansi and balanced with a deep, fruity ruby port float. Rather than use bourbon, Diedrich uses rye whiskey out of homage for the team’s home. “It... was one of the first spirits to be made in D.C.,” he says. Specifically, Diedrich uses one from Copper Fox Distillery, located in Sperryville, Virginia, just about an hour and a half outside of D.C. If that’s not available in your area, you can substitute another American rye whiskey in its stead.
Far more unusual than using rye instead of bourbon, though, is replacing some of the lemon juice traditionally included in a Whiskey Sour recipe with kalamansi puree. This diminutive, green-skinned and yellow-fleshed citrus fruit is native to the Philippines and other areas of the Pacific Islands and Southeast Asia, and is often referred to as a Philippine lime or lemon. The yellow flesh gives the cocktail its signature golden hue, as well as a tart, floral body.
For the burgundy portion of the Burgundy & Gold, Diedrich takes a page out of the New York Sour book and finishes the drink with a red wine float. However, rather than a more familiar red wine, say one from Burgundy, he uses port. The fortified wine imparts a dark ruby hue and a gentle sweetness, which is aided by a touch of pomegranate molasses.
While the drink works just fine in any rocks glass, there’s always room for more gold to complete the image. “A gold-rimmed glass is a plus,” Diedrich says.
- 2 ounces Copper Fox rye whiskey
- 1/2 ounce unsweetened kalamansi puree
- 1/2 ounce lemon juice, freshly squeezed
- 1 barspoon pomegranate molasses
- 3/4 ounce simple syrup
- 1/2 ounce egg white
- 1/2 ounce ruby port
Add rye whiskey, kalamansi puree, lemon juice, pomegranate molasses, simple syrup and egg white to a shaker with no ice and shake for around 15 seconds.
Add ice and shake again until chilled.
Double strain into a rocks glass filled with fresh ice.
Gently float the ruby port on the top of the drink by pouring it over the back of a bar spoon.
RAW EGG WARNING
Consuming raw and lightly cooked eggs poses a risk of food-borne illness.