This popular cocktail at the new underground bar combines wood notes, heat and a hint of fruit sweetness for a complex, enticing flavor.
by Catherine Currin | photography by Forrest Mason
Sous Terre’s Louisville Slugger
Jordan Josephs new underground bar, Sous Terre, serves this earthy, elevated cocktail to its patrons. Here’s how to make it.
Ingredients
1 1/2 ounces bourbon
(Elijah Craig Small Batch)
3/4 ounce fresh lemon
3/4 ounce fresh pineapple
1/2 ounce Ancho Reyes
1/4 ounce Passion Fruit Puree (Combine equal parts Boiron passion fruit puree and simple syrup)
1/4 ounce Zucca
1/4 ounce Oat Milk Orgeat
(recipe below)
Oat Milk Orgeat
1 cup oat milk
1 cup sugar
1 teaspoon salt
1 teaspoon Orange Blossom Water
1 tablespoon Jamaican rum
Directions Build this cocktail in a shaking tin: fill with ice, shake and fine-strain over a large ice cube into a rocks glass. Garnish with grated nutmeg and a dusting of dried ancho chile.
This article originally appeared in the August 2024 issue of WALTER magazine.
