The Wimbledon Sour

By: Hannah Lee Leidy
The Wimbledon Sour
Photo by Shannon O'Hara

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  • 1½ ounces Monkey Shoulder whisky
  • ½ ounce Art in the Age Rhubarb Tea
  • 1 ounce whey or 1 egg white*
  • ¾ ounce lemon juice
  • 2 hefty barspoons strawberry-rhubarb
  • preserves (Triniti uses housemade)
  • Strawberry for garnish
  • Rhubarb ribbons for garnish

Shake, strain, and serve up. Garnish with a strawberry and rhubarb ribbons.

*Whey is made by breaking buttermilk with lemon juice over medium heat. Leslie adds lavender flowers, pink peppercorns, rosemary, and thyme and chills it in the refrigerator before straining out the solids. The home bartender could substitute an egg white.

  • from Leslie Ross of Triniti in Houston, Texas

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