Sorghum Sour

Sorghum, if you're not familiar with it from my last post, is produced from sweet sorghum grass, and is pressed from the cane and cooked down to concentrate the sugars. It tastes like a blend between honey and molasses. Over the last few years it has become one of my favorite sweeteners, but it's rich complexity can make it difficult to work with.

For this sour recipe, I desperately wanted to use Tennessee whiskey, but after my first attempt it became blatantly clear that pairing sour mash whiskey with a bitter and sour sweetener was not a good decision. So, back to the drawing board I went, and I opted for brandy. It worked beautifully, but I also tried it later with an aged rum, and I loved that version too. So, for this baby, it's dealer's choice. You do you, boo boo.


SORGHUM SOUR
2     oz  brandy or barrel aged rum (try E&J VSOP Brandy or Flor de Cana Grand Reserve 7 Yr)
1/2  oz  lemon juice, fresh squeezed
1/2  oz  orange juice, fresh squeezed
3/4  oz  sorghum syrup (recipe below)

Directions: Combine all ingredients in a mixing tin. Add ice and shake for 15 to 20 seconds to chill. Strain over fresh ice in a chilled glass. Garnish with a brandied cherry or orange slice.

SORGHUM SYRUP

2/3 cup  Muddy Pond Sorghum**
1/3 cup  hot water (not yet boiling)

Directions:  Combine and stir until fully dissolved. Store in refrigerator for up to 2 weeks. The purpose of diluting this ingredient is to change the viscosity and make it easier to mix with spirits over ice.

**NOTE: For the purposes of this recipe, I chose to use Muddy Pond Sorghum, which is both complex in flavor and easy to source (Amazon). There are many other great sorghum syrups available regionally. If you choose to use another producer, be aware that it will affect the flavor profile and balance of the drink. You may need to adjust the ratio of citrus juice to sorghum syrup.


If you've tried this recipe and you have any questions or feedback, don't hesitate to comment below or message me on Instagram @appalachianlush.