This New York Sour twist by bartending pro Jacques Bezuidenhout veers quite a bit away from the classic version, starting with the pineapple and cracked black pepper that go into the drink and continuing with the use of tequila rather than whiskey and lime juice instead of lemon. A float of port wine brings this tequila sour back into familiar New York territory. If you love a good Tommy’s Margarita, give this riff a go.
- 8 pineapple pieces (about the shape of small lime quarter)
- 2 grinds black pepper
- 1 3/4 ounces blanco tequila (such as Partida)
- 1/4 ounce lime juice, freshly squeezed
- 1/2 ounce agave nectar syrup (1 part agave nectar and 1 part water)
- 1 ounce 10-year-old tawny port, to float
- Garnish: Cracked black pepper
In a shaker, muddle the pineapple and add two small grinds of black pepper.
Add the tequila, lime and agave nectar with ice and shake until well-chilled.
Strain into a rocks glass over fresh ice and float the port on top.