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Sideways Sour

Sideways Sour
Kirk McKoy / Los Angeles Times

You've stuffed dozens of Chilean empanadas de pino (savory wheat pastries with spiced beef and onions), scoured online for a clay pot to cook an authentic Brazilian moqueca (seafood and coconut milk stew), and downloaded enough bossa nova tracks to ... Read more

Total time: 15 minutes | Serves 4

Sweet and sour

  • 1/4 cup sugar
  • 1/2 cup fresh lemon juice

Step 1In a small saucepan, stir the sugar with one-fourth cup water over medium heat until the sugar dissolves. Cool. Combine the cooled simple syrup and lemon juice. Makes 1 cup (8 ounces).

Cocktail assembly

  • 8 ounces pisco
  • 3 ounces Cointreau liqueur
  • 6 ounces white grape juice
  • 6 ounces sweet and sour
  • 3 ounces California Pinot Noir
  • 4 slices lemon
  • 3 grapes

Step 1In a large pitcher filled with ice, add the pisco, Cointreau, grape juice and sweet and sour and stir to combine. Strain the cocktail into 4 old-fashioned glasses filled with ice. Slowly pour three-fourths ounce Pinot over the back of a spoon into each cocktail (the Pinot will float on top and slowly diffuse into the cocktail). Garnish with a lemon slice, and float the grapes on top of the drink (if they are still attached to the stem, you can hang the stem on the rim of the glass).

Note: Adapted from Baccarat Bar, Bellagio Las Vegas. The sweet and sour will keep for 1 week, refrigerated.


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