Stephen Wood set out to create a Whiskey Sour inspired by flavors near and far. “Tennessee whiskey meets a bittersweet, fruity, herbal and slightly smoky amaro from the Italian alps,” he says. “The flavor of local Concord grapes from the Northeast U.S. and delicate jasmine flowers pair beautifully with the bright acidity of fresh lemon juice.” These diverse flavors add up to a sour unlike any you’ve tried before.
Add all ingredients into a shaker with a large ice cube and shake to emulsify and chill but be careful not to over dilute.
Strain into a highball glass.
Garnish with a brandied Concord grape skewered by a young pine tip.
*Concord grape and jasmine syrup: Combine 4 cups Concord grape juice, an 8-inch sprig of fresh rosemary and a dried 1-1/2-square-inch cube crystallized ginger in a saucepan. Reduce mixture for 1 hour over medium-low heat. When mixture has reduced by half, add 1 tsp balsamic vinegar and continue cooking until mixture has reduced by half again for about 10 minutes. Add 1 handful of fresh jasmine flowers and remove from heat. Let cool for 30 minutes. Strain and store in an airtight container in the refrigerator.