Sunday, January 31, 2016

Polynesian Sour

A pretty good sour as far as sour drinks go, but the Polynesian Sour has the added sweetness of guava nectar rather than plain sugar. This gives it an unmistakable tropical sweetness that, with light rum, means you have a very different drink than your typical Whiskey Sour. For guava nectar, I used Goya brand, which comes as sweetened nectar in cans. You don't have to reduce it from fruit juice. It is pink and thick and gives this drink an obviously pink color that is unique and natural. No fake grenadine here.
  • 2 oz. light rum
  • 1/2 oz. lemon juice
  • 1/2 oz. orange juice
  • 1/2 oz. guava nectar
Combine all ingredients in a shaker with ice. Shake and strain into a chilled sour glass. *Note on glassware: The original recipe according to the New York Bartender's Guide says to strain it into a cocktail (Martini) glass. That's not typical of most sours, and against the grain of how people are drinking them now. Sour drinkers really like their drinks on the rocks in a highball or Old Fashioned glass, which is how I have it pictured above. Polynesian Sour would do equally well in a wine goblet or sour glass, especially if you strained or blended it. But err on the side of making it the way you like rather than according to a formula that no one is happy with.

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